Boil the pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook according to the packet instructions until al dente—you want it tender but with a slight bite in the centre. The water should look cloudy and the pasta should smell starchy and clean.

Drain and cool: Pour the pasta into a colander and give it a quick rinse under cold running water to stop the cooking process. Shake the colander well to remove excess moisture; the pasta should feel cool to the touch and look matte, not glossy with starch.

Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes—they should release a tiny bit of juice when you press them. Dice the cucumber into small, even cubes about 1cm across so they fit neatly on a fork. Finely chop the red onion; it should smell sharp but not overpowering.

Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and a generous pinch of salt and pepper. The mixture should look emulsified and smell tangy and herbal. Taste it—it should be bold, as it will mellow when tossed with the pasta.

Combine everything: In a large mixing bowl, add the cooled pasta, drained chickpeas, tomatoes, cucumber, and red onion. Pour the dressing over the top and toss gently with two large spoons until everything is evenly coated. The chickpeas should glisten, and the vegetables should be distributed throughout the pasta.

Add the finishing touches: Sprinkle the crumbled feta (if using) and fresh herbs over the top. Toss once more very gently so the feta doesn’t break up too much. The salad should look vibrant—red tomatoes, green cucumber and herbs, white feta against the golden pasta.

Rest before serving: Let the salad sit at room temperature for at least 5 minutes (or up to 30 minutes) so the flavours meld. During this time, the pasta will absorb some of the dressing, and the tomatoes will release their juice. The final texture should be juicy but not swimming in liquid.