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Make the Dressing: In a large bowl, whisk together 4 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, ½ clove garlic, 1 teaspoon honey, ½ teaspoon salt, and pepper.
Marinate Feta: Fold in ½ cup feta cheese (crumbled) and 1 can chickpeas (rinsed and drained well). Let this marinate for 10 minutes while the pasta cooks.
Cook the Pasta: Bring a pot of well-salted water to a boil. Add 8 ounces short pasta and cook according to the package instructions. Drain the pasta, then rinse it under cold water for about 10 seconds to stop the cooking.
Mix the salad: Add the cooked pasta to the bowl with the marinated chickpeas and feta. Add ¼ cup fresh basil and ¼ cup fresh mint (or parsley). Toss everything well so the pasta gets coated with the dressing.
Taste and serve: Taste the salad and adjust if needed. Add an extra squeeze of lemon juice for more brightness or a drizzle of olive oil if it looks dry. Serve at room temperature or slightly chilled.