Step 1

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute and transfer to a large bowl.

Step 2

In the large bowl with the pasta, add the chickpeas, cucumber, tomatoes, feta, pistachios, pickled red onions, parsley, mint and dill. Toss well to combine.

Step 3

Make the vinaigrette: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey) and lots of freshly ground black pepper. Whisk until well combined and emulsified, or alternatively, place a lid on the jar and shake until well combined.

Step 4

Toss again to combine, then season with freshly ground salt and pepper to taste. Serves 4 to 6.