Begin by bringing a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions, checking for al dente texture 1-2 minutes early.

Once done, drain the pasta in a colander and rinse under cold water to cool it down.

Chop your selected vegetables into bite-sized pieces and toss them with the cooled chickpea pasta in a large mixing bowl.

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.

Pour the dressing over the pasta and vegetable mixture and gently toss everything together until evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, taste the salad again and adjust the seasoning if necessary.