Make the Dressing: In a resealable jar, add the oil, lemon or vinegar, garlic, mustard, oregano, salt, and black pepper. Seal and shake vigorously, until emulsified. Let sit; the vinegar will mellow out the garlic over time.
Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.
Combine: Add the chilled pasta to a large bowl along with the chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and mint. Top with the dressing and toss until well combined.
Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.
Gluten-Free: Use gluten-free pasta instead of wheat-based pasta to make this recipe gluten-free!