Moroccan Pasta Salad

• 4 oz. whole wheat rotini
• 1 can 19 oz. no salt added chickpeas, drained and rinsed
• 2 cups/4 oz. shredded carrots
• 1/3 cup thinly sliced red onion
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1/4 cup/1.25 oz. chopped dried apricots divided
• 2 tbsp./0.5 oz. toasted chopped pistachios

Orange Vinaigrette:

• 1 tbsp. finely grated orange zest
• 1/3 cup orange juice
• 1/3 cup red wine vinegar
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• 4 tsp. minced fresh gingerroot
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. each salt and pepper