Cook the chickpea pasta according to package instructions. Drain and let cool.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, garlic, dijon mustard, salt, and pepper.

Add the cooled chickpea pasta to the vegetable mixture. Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for 30 minutes to enhance the flavors.