Begin by washing and pre-chopping the vegetables. Fill a medium-size pot with water and place on the stove over high heat. Once the water is boiling, add a generous pinch of salt, then add in the chickpea pasta. Reduce the heat slightly, then set a timer for 2 minutes less than the package states. Stir often so the pasta doesn't stick.

When there are 3 minutes left on the timer, add the carrots and broccoli into the pot to soften them.

While the pasta cooks, whisk together the pasta salad spice mix, greek yogurt, olive oil, and vinegar in a small measuring cup or bowl.

The pasta should still be slightly underdone. Drain and rinse the pasta with the broccoli and carrots under cold water to stop the cooking process.

Transfer the pasta, carrots, and broccoli to a large bowl. Add the remaining chopped vegetables. Pour the dressing on top and gently mix everything together with large salad spoons.

Cover the bowl and let the pasta salad sit in the fridge for at least 1 hour. Remove from the fridge just before you're ready to eat. Serve as a high protein vegetarian lunch, with some grilled chicken, or as a side salad at a BBQ. Enjoy cold!