Cook the pasta according to the package instructions. Drain and allow to cool, drizzling with a little olive oil to keep it from sticking together.
Wash and put salad greens in a large bowl. Slice the tomatoes and add the chickpeas. Add the cooled pasta.
In a bowl or measuring cup, combine the dressing ingredients (squeezing the juice from the lemon) and whisk together. Drizzle onto the salad and combine (either with tongs or with your hands).
Add the hemp hearts and serve.