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Add the broth to a small sauce pan and bring it to a boil.
Add the pasta and cook until tender.
Drain the pasta and set aside.
In the meantime, chop the cucumber, tomatoes, and red onion. Chop the herbs.
Drain and rinse the chickpeas.
Combine the vinaigrette ingredients in a small bowl.
Add the cooked pasta, chickpeas, tomatoes, cucumber, red onion and herbs to a large mixing bowl.
Add the vinaigrette and toss to combine. Taste for seasoning. Add salt and pepper as desired.