Cook the pasta according to package. Drain and run under cold water to stop the cooking and set aside.
Chop the tomatoes, parsley, green onion and place in a large mixing bowl. Add the chickpeas and feta cheese and mix together. Set aside.
In a small mixing bowl whisk together the lemon juice and extra-virgin olive oil.
Slowly pour the lemon dressing over the salad and toss to combine. Place the salad in the refrigerator for 30 minutes to let the flavors soak into the salad.
Add the pasta into the salad and mix well. Add salt and pepper to taste and serve.
Feel free to substitute whatever pasta you like. Add vegetables like cucumber, green or red pepper or radishes. Save the other ½ of the can of chickpeas in the refrigerator to use during the week to garnish salads.