Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down quickly.

Prepare the dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper in a small bowl. Set aside to let the flavors combine.

Prep your vegetables: Dice all your vegetables into bite-sized pieces. I like to keep them roughly the same size as the pasta for better distribution in every bite.

Combine everything: In a large mixing bowl, add the cooled pasta, chickpeas, tomatoes, cucumber, bell pepper, red onion, and olives. Pour the dressing over the top.

Toss thoroughly: Mix everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. This is important for maximum flavor!

Add the finishing touches: Fold in the crumbled feta cheese, fresh parsley, and basil. Give it one final gentle toss.

Chill and serve: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to develop and marry together beautifully.