Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, chickpeas, feta cheese, red onion, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and pepper.

Add the cooled pasta to the vegetable mixture and pour the dressing over the top. Toss gently until everything is well combined.

Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.