Step 1

Begin by bringing a large pot of water to a rolling boil. Boil the pasta according to package instructions and cook just past al dente. Drain pasta entirely and rinse with cold water.

Step 2

While the pasta cooks, drain and lightly rinse the canned chickpeas. Add them to a bowl and lightly mash with a fork. The chickpeas should still be whole, but slightly mashed.

Step 3

Peel and dice the cucumbers, thinly slice the scallions, and very lightly chop the fresh herbs. Set aside.

Step 4

In a large bowl, add the cooled pasta, the rinsed chickpeas, and all of the remaining ingredients (mayo, yogurt, lemon, mustard, herbs, cucumbers). Save a few sprigs of dill and parsley for garnish.

Step 5

Mix everything together until well combined. Add salt and fresh cracked black pepper to taste.

Step 6

Transfer to your serving dish of choice (or serve it in the mixing bowl). Sprinkle with salt and pepper and garnish with the remaining dill, parsley, and any leftover scallions!