Fill a large saucepan with water, cover, and bring to a boil over high heat. Cook Chickapea Pasta according to package instructions and reserve 1/2 cup of the cooking liquid.
Add the remaining 2 tablespoons olive oil, garlic, and cherry tomatoes along with a pinch of salt. Cook for 5-7 minutes or until the cherry tomatoes burst.
Add the Chickapea Pasta and 1/4 - 1/2 cup of the reserved cooking liquid and season with salt and pepper, to taste.
Top with crumbled feta and oregano or parsley. Serve and enjoy!