Lemon Herb Chickpea Pasta Salad (Printable Version)

A refreshing Mediterranean salad combining chickpea pasta, fresh vegetables, aromatic herbs, and bright lemon dressing.

# What You Need:

→ Pasta

01 - 9 ounces 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
15 - 1/4 cup kalamata olives, pitted and sliced

# How To Make:

01 - Cook the chickpea pasta according to package instructions. Drain thoroughly and rinse with cold water, then set aside to cool.
02 - In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, dill, and mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper until fully emulsified.
04 - Add the cooled pasta to the vegetable mixture. Pour the dressing over the salad and toss gently until all components are evenly coated.
05 - If desired, fold in the feta cheese and kalamata olives to incorporate throughout the salad.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld and develop.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge for days, getting even better as the flavors marry.
  • The chickpea pasta adds a subtle nuttiness and keeps you full without feeling heavy.
  • You can toss it together in under half an hour, making it perfect for last-minute gatherings.
  • The lemon dressing is bright and clean, never greasy or overwhelming.
02 -
  • Rinse the chickpea pasta well after draining, or it can get gummy and clump together as it cools.
  • Taste the dressing before adding it to the salad and adjust the lemon or salt, because balance is everything here.
  • If the salad seems dry after chilling, drizzle a little more olive oil and lemon juice before serving to refresh it.
03 -
  • Use a microplane to zest the lemon directly over the dressing bowl so you capture all the fragrant oils.
  • If you find raw red onion too sharp, soak the chopped pieces in cold water for five minutes, then drain and pat dry before adding.
  • For a creamier dressing without dairy, blend in a tablespoon of tahini or cashew butter with the lemon and olive oil.
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