Lemon Herb Chickpea Pasta Salad (Print Version)

Protein-rich pasta salad featuring chickpea pasta, fresh vegetables, aromatic herbs, and bright lemon dressing for a Mediterranean-inspired meal.

# Ingredient List:

→ Pasta

01 - 9 oz chickpea pasta

→ Vegetables

02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, finely chopped

→ Fresh Herbs

05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh mint, chopped

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 garlic clove, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

14 - 1/4 cup crumbled feta cheese, optional
15 - 1/4 cup kalamata olives, pitted and sliced

# Cooking Directions:

01 - Cook chickpea pasta according to package instructions. Drain thoroughly and rinse with cold water until completely cooled. Set aside.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped dill, and chopped mint.
03 - In a small bowl or jar, whisk together extra virgin olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until the mixture is fully emulsified.
04 - Add the cooled cooked pasta to the vegetable and herb mixture. Pour the prepared dressing over the salad and toss gently to evenly coat all components.
05 - If desired, fold in crumbled feta cheese and sliced kalamata olives until just incorporated.
06 - Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld and develop.

# Expert Suggestions:

01 -
  • It stays fresh in the fridge for days and actually tastes better the next morning when the flavors have mingled.
  • The chickpea pasta makes it hearty enough to be a real meal without weighing you down in the heat.
  • You can toss it together in less time than it takes to decide what to order for lunch.
02 -
  • Rinse the pasta well after cooking or it will clump together into one giant noodle mass that no amount of dressing can fix.
  • The salad tastes better after it sits, but if it's been in the fridge overnight, give it a quick stir and maybe a squeeze of fresh lemon before serving.
03 -
  • Zest the lemon before you juice it, or you'll be trying to zest a limp, juiced-out lemon half and cursing yourself.
  • If the salad tastes good but not great, it probably just needs more salt and another squeeze of lemon to wake everything up.
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