Cook the Pasta: Boil 4 cups of vegetable broth in a large pot, add pasta and cook for 8-10 minutes until al dente. Drain and cool in a large mixing bowl.

Prep the Vegetables: Chop cucumber, halve cherry tomatoes, and dice red onion. Chop fresh basil and mint.

Combine the Chickpeas: Rinse and drain chickpeas, add to the bowl with cooled pasta.

Mix in the Vegetables: Fold in cucumbers, tomatoes, red onion, basil, and mint with pasta and chickpeas.

Make the Vinaigrette: Whisk together oil, vinegar, lemon juice, honey, garlic, oregano, salt and pepper in a small bowl.

Toss the Salad: Pour vinaigrette over salad and toss to coat the ingredients.

Storage and Serving: Refrigerate for at least 30 minutes before serving. Store vinaigrette separately if meal prepping.