Cook the gluten-free pasta in a large pot of salted boiling water according to package instructions until al dente, about 7-10 minutes. Drain and rinse with cold water to cool.

In a large mixing bowl, combine the cooled pasta with chickpeas, cherry tomatoes, cucumber, red onion, artichoke hearts, and kalamata olives. Toss gently.

In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, and water. Stir in parsley, minced garlic, oregano, and basil. Season with salt and pepper.

Drizzle dressing over the salad mixture and toss gently to combine without overmixing.

Serve immediately or refrigerate for about an hour before serving. Garnish with torn basil leaves before enjoying.