Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes. This ensures the pasta retains some firmness.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down quickly.

While the pasta is cooking, chop the dill pickles, cherry tomatoes, and red onion. This adds freshness and crunch to the salad.

In a large mixing bowl, combine the cooked chickpeas, chopped dill pickles, halved cherry tomatoes, diced red onion, and chopped fresh dill.

In a separate bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, dill pickle juice, garlic powder, salt, and black pepper until smooth. This dressing is creamy and tangy, complementing the salad perfectly.

Add the cooled pasta to the bowl with the salad ingredients. Pour the dressing over the top.

Using a spatula, gently toss everything together until well combined. This ensures that every ingredient is coated with the dressing.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This step enhances the overall taste.

Serve chilled, garnished with extra dill if desired. Enjoy your protein-packed, flavorful pasta salad!