Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

In a small bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, maple syrup, minced garlic, salt, and pepper until smooth and creamy.

In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, chickpeas, black olives, and parsley.

Pour the dressing over the salad ingredients and toss until everything is well coated.

Refrigerate for at least 20 minutes before serving to let the flavors meld.