Bring a large pot of salted water to a boil and cook the chickpea penne for 8 minutes or until al dente.

Drain the pasta and immediately rinse under cold running water to stop the cooking process and prevent sticking.

In a small bowl, whisk together the Greek yogurt, lemon juice, honey, salt, and black pepper to create the dressing.

In a large mixing bowl, combine the chilled penne, diced chicken breast, feta cheese, dried cranberries, baby spinach, and red onion.

Fold the yogurt dressing into the salad until all components are thoroughly and evenly coated.

Serve immediately or refrigerate for 30 minutes to allow the flavors to penetrate the pasta.