Spicy Pasta Salad

PREPARATION

1. Bring 600 milliliters of water to a boil in a pot. Add 1/4 teaspoon salt, and 150 grams pasta. Boil for 8 - 10 minutes, or until al dente.
2. Drain the pasta and set aside.
3. In a pressure cooker, add 150 grams soaked white chickpeas, 1/4 teaspoon salt, and 150 milliliters water. Cover with the lid and pressure cook until 2–3 whistles.
4. Remove from the heat, drain the chickpeas, and set aside.
5. In bowl, add 130 grams yogurt, 2 tablespoons pickle liquid, 1 tablespoon maple syrup, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 2 teaspoons chilli oil. Whisk until smooth.
6. In another bowl, add boiled pasta, boiled chickpeas, 70 rams cherry tomato, 1 tablespoon Pickled jalapeños, 70 grams onions, 2 tablespoons parsley, and 2 tablespoons vegan feta cheese. Pour over the prepared dressing and toss until everything is evenly coated. 
7. Serve.