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Cook the pasta in a large pan of salted water according to packet instructions. Drain, and leave to cool.
Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little olive oil, and chargrill for 1 to 2 minutes on each side, or until tender (you may need to do this in batches).
Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then place on a serving platter.
Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
Halve the lemon and squeeze over the juice along with 1 tablespoon of olive oil.
Drain and scatter over the chickpeas, the grilled courgette and the cooled pasta.
Season to perfection, and toss everything together.
Crumble over the feta cheese, sprinkle over the reserved herb leaves, and serve.