Fill a large pot with water, salt it generously, and bring it to a rolling boil.

Add the rotini and cook according to the package directions, stirring occasionally.

Once the pasta hits al dente, drain it right away in a colander and spread it out in a large bowl to cool slightly.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add diced chicken in a single layer and sear for 6-7 minutes, flipping occasionally until golden-brown.

Add drained chickpeas and seasonings to the skillet and stir to combine.

Cook for another minute and drizzle with more olive oil if needed.

Add minced garlic and cook for about one minute, stirring constantly.

Transfer the chicken mixture to the bowl with the pasta and add chopped spinach.

Toss gently to wilt the spinach slightly.

Add diced bell pepper, cucumber, red onion, and basil to the bowl.

Drizzle with fresh lemon juice and toss thoroughly.

Taste and adjust seasonings as necessary, then sprinkle with feta cheese before serving.