In a bowl, combine the tomatoes, garlic (if using), vinegar, and olive oil. Mix and set aside to marinate.

In a large salad bowl, add all the remaining ingredients, herbs, and chickpeas. Bring a pot of water to a boil, add salt once boiling, then add the pasta and cook according to package instructions, about 12–15 minutes. Drain the pasta in a colander, rinse with tap water until just warm, then pour the cold water from the fridge over the pasta to cool it completely. Drain again, then mix the pasta with the other ingredients in the salad bowl.

Add the marinated tomatoes with their juices, grind in black pepper, season with salt (taste first, as the feta is salty), toss everything together, drizzle with more olive oil, garnish with mint leaves on top, and serve.