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

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

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss until everything is well combined.

Serve immediately or refrigerate for 30 minutes to let the flavors meld.