Preheat your oven to 450°F (232°C). Chop the broccoli, dice the bell pepper, and cube the cucumber. Prepare the coleslaw mix.

Boil a large pot of salted water and get ready to add the chickpea pasta.

Pat the chicken breasts dry, coat with olive oil, and season. Bake for 18-22 minutes until cooked through.

Cook chickpea pasta according to package instructions until al dente, typically 7-9 minutes. Drain and rinse with cold water.

In a medium bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, dill, garlic powder, onion powder, nutritional yeast, salt, and pepper until smooth.

Once cooked and cooled, shred the chicken. In a large bowl, combine the pasta, chicken, broccoli, bell pepper, cucumber, and coleslaw.

Dress the salad with the creamy dressing, mix well, and let sit for 10-15 minutes before serving.

Serve immediately or refrigerate in an airtight container for up to four days.