Boil the pasta until al dente. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package instructions, stirring once or twice. You want it firm to the bite—when you fish out a piece and taste it, there should be a slight resistance at the centre. Once done, drain in a colander and rinse briefly with cold water to stop the cooking. Drizzle with a teaspoon of olive oil and toss gently to prevent sticking. Set aside.

Pan-fry the chickpeas until golden and crisp. Place a large frying pan over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers and releases a faint grassy aroma, tip in the drained chickpeas. Spread them into a single layer and let them sizzle undisturbed for 3 minutes. You should hear a steady, gentle crackle. Shake the pan and cook for another 2 minutes—the chickpeas will turn a warm golden-brown and smell nutty and toasted.

Sweat the onion and garlic. Reduce the heat to medium. Add the diced red onion to the pan with the chickpeas. Stir and cook for 2 minutes until the onion turns translucent and releases a sweet, mellow fragrance. Add the sliced garlic and cook for 30 seconds, stirring constantly, until it becomes fragrant but not browned—the moment you smell that rich garlic note, move on.

Cook the courgette and tomatoes. Tip the diced courgette into the pan. Cook for 3–4 minutes, stirring occasionally, until the courgette softens and takes on a slight golden edge. The pieces should yield easily when pressed with a spatula. Add the cherry tomatoes and cook for another 2 minutes, just until their skins begin to wrinkle and they release a little juice—you want them softened but still holding their shape.

Season and build the dressing. Sprinkle over the smoked paprika, ground cumin, and a generous pinch of salt and black pepper. Stir to coat everything evenly—the spices will bloom in the heat, filling your kitchen with a warm, earthy aroma. Remove the pan from the heat. Stir in the sun-dried tomatoes, lemon zest, and half of the lemon juice.

Combine everything in a large bowl. Tip the cooked pasta into the pan with the vegetables and chickpeas, or transfer everything to a large mixing bowl. Add the remaining 2 tablespoons of olive oil and the rest of the lemon juice. Toss gently but thoroughly using tongs or a pasta fork, ensuring every piece of pasta is coated in the glossy, spiced dressing. The colours should be vibrant—deep green from the courgette, red from the tomatoes, and golden from the chickpeas.

Rest and finish with fresh basil. Let the pasta salad sit at room temperature for at least 30 minutes. This resting time allows the flavours to meld and the pasta to absorb the dressing. Just before serving, scatter over the torn basil leaves and crumble the feta cheese on top if using. Give it one final gentle toss and taste for seasoning—add a little more salt, pepper, or lemon juice if needed.