Rinse and drain chickpeas. Add chickpeas to a large serving bowl along with the diced vegetables and basil ribbons or chopped parsley.
In a separate bowl with high sides, whisk together hummus, water, vinegar, and drizzle olive oil along with seasonings. Taste it to be sure you don’t need more seasonings.
Cook the pasta according to boxed directions. Let cool and measure 3-4 cups of pasta.
Combine the cooled pasta with the chickpeas and veggies. Toss in the hummus dressing and garnish with more basil ribbons or fresh parsley. Serve cold or room temperature.
Your new summer go-to salad!