Cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

For crispy chickpeas, drain canned chickpeas, drizzle with olive oil and oregano, toss, and air fry at 200°C for 10 minutes.

Chop cucumber, green pepper, red onion, and halve cherry tomatoes, adding parsley.

In a jar, combine olive oil, red wine vinegar, lemon juice and zest, oregano, minced garlic, salt, and pepper. Shake to emulsify.

In a large mixing bowl, combine cooled pasta, chopped vegetables, crispy chickpeas, vegan feta, and olives. Pour dressing over and toss.

Serve immediately or refrigerate in an airtight container, keeping dressing separate until serving.