With various vegetables
In a large bowl, mix the pasta with the chickpeas, cherry tomatoes, broccoli, carrots, red onion and parsley.
In a small bowl place the olive oil, red wine vinegar, garlic, oregano, salt and pepper and stir to combine.
Pour the dressing over the pasta salad and mix until evenly distributed.
Transfer the pasta salad to 4 containers and keep in the refrigerator for up to 5 days.