Bring a large pot of salted water to a boil. Add the high protein pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked pasta, diced chicken, chickpeas, cherry tomatoes, cucumber, bell pepper, and red onion.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.