Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse under cool water for one minute to halt further cooking. Transfer the pasta to a spacious mixing bowl.

To the bowl with the pasta, add the rinsed chickpeas, halved cherry tomatoes, chopped cucumbers, crumbled feta cheese, pistachios, pickled red onions, parsley, mint, and dill. Gently toss all the ingredients together to combine evenly.

Prepare the vinaigrette by combining the lemon juice, olive oil, Dijon mustard, grated garlic, kosher salt, red pepper flakes, sugar (or honey), and freshly ground black pepper in a small bowl or a mason jar. Whisk vigorously until emulsified, or alternatively, secure the lid on the jar and shake until the mixture is thoroughly blended.

Pour the vinaigrette over the salad mixture and toss again to ensure even coating. Taste and adjust seasoning with additional salt and pepper as needed. This dish serves 4 to 6 people.