Bring a large pot of water to a rolling boil. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down for mixing.
In a small bowl, whisk together the miso paste, lemon juice, and olive oil until smooth and well combined. This dressing will be creamy with a tangy umami flavor.
In a large mixing bowl, combine the cooled pasta, drained chickpeas, and cottage cheese. Break up the cottage cheese slightly with the back of a spoon to distribute evenly.
Pour the miso dressing over the pasta mixture. Toss gently using a spatula or salad tongs until all ingredients are evenly coated and integrated. The mixture should appear creamy and well combined, with the pasta glistening from the dressing.
Taste the salad and season with salt and freshly ground pepper as needed. Adjust acidity or flavor with additional lemon juice or miso if desired.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with additional herbs if desired before plating.
