Cook the chickpea pasta according to package instructions. Drain and rinse under cold water to 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, lemon juice, minced garlic, oregano, salt, and pepper.

Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.