Start by bringing a large pot of water to a boil and adding plenty of kosher salt and the pasta and cook until just past al dente. If the container gives a range, use the longer time, otherwise add a minute or two to the al dente directions. While the pasta cooks, prep all the other ingredients.

Drain and rinse the chickpeas. Canned chickpeas can be eaten as-is, as they have already been prepared, but I like to simmer them. This step is optional but bring a medium saucepan with water to a boil. Add some kosher salt and the rinsed chickpeas and lower to a simmer. Simmer for about 15 minutes, then drain and rinse under cold water to bring the temperature down, then set aside.

While the pasta and, optionally, the chickpeas are cooking, prepare the other ingredients and dressing. Slice the tomatoes in half, dice ½ a red onion and 1 bell pepper, cut or tear the mozzarella balls in half, and tear the basil leaves into small pieces. Place everything into a large, nonreactive mixing bowl and set aside.

Add ½ cup extra virgin olive oil, ¼ cup fresh lemon juice, 1 teaspoon coarse sea salt, ½ teaspoon ground black pepper, 1 teaspoon dried oregano, and ½ teaspoon dried basil to a bowl or mason jar. You can whisk the dressing together or pour the ingredients into a half-pint mason jar and shake it vigorously for 20-30 seconds. Set it aside and shake again before adding it to the pasta.

Once the pasta is cooked, strain it through a colander and rinse under cold water. This will stop the cooking process and start bringing the temperature down. Drizzle a tablespoon or two of olive oil over the pasta and toss.

You can serve immediately, but for the best flavor, cover, and chill in the refrigerator for at least 2-4 hours or overnight. Add the reserved dressing and mix again right before serving.