Boil a large pot of salted water and cook the chickpea penne for 7-9 minutes or until al dente.

Drain the pasta and immediately shock in an ice bath or rinse under cold running water to stop the cooking process and remove excess starch.

In a small whisking bowl, emulsify the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to create the high-protein dressing base.

In a large stainless steel bowl, combine the chilled pasta, diced chicken breast, crumbled feta, cranberries, spinach, and minced red onion.

Fold the dressing into the pasta mixture using a spatula until all components are evenly coated.

Refrigerate for at least 30 minutes to allow flavors to meld before serving.