Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water.

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

In a small bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the pasta salad and toss to combine. Garnish with feta cheese and parsley before serving.