Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

When it comes to a boil, add in the pasta, cook until just al dente (7 minutes in my case), then drain into a colander

While the pasta is cooling, thinly slice the red onion, cut the english cucumber into small bite-size pieces, cut the red bell pepper into small bite-size pieces, thinly slice the black olives and drain the can of chickpeas into a colander and rinse under water

Once the pasta is cool enough to handle, about 5 to 10 minutes, add it into a large bowl, along with the drained chickpeas, the chopped ingredients and the parsley

To make the dressing, add the olive oil into a small bowl, along with the white wine vinegar, finely grate in the garlic, add in the dried oregano and season with a kiss of sea salt & black pepper, whisk together until well mixed

Pour the dressing over the pasta salad and season everything with sea salt and a generous portion of black pepper, mix together until well mixed

Serve at room temperature or add into the fridge and serve chilled, enjoy!