Start by bringing a large pot of salted water to a boil. Add your chosen protein pasta and cook according to package directions (usually 8-10 minutes). Drain and let cool.

In a large mixing bowl, combine drained chickpeas, chopped cucumber, diced bell pepper, minced red onion, and pepperoncini. Toss gently with a pinch of kosher salt.

Add cooled pasta to the vegetable mixture. Dollop in Greek yogurt and pesto. Toss everything together gently to coat.

Taste and adjust seasoning as needed with additional kosher salt.

Cover the bowl or transfer to an airtight container and chill in the refrigerator for at least 30 minutes before serving.