Lemon Herb Chickpea Pasta Salad (Print View)

Mediterranean chickpea pasta salad with fresh herbs, cucumber, tomatoes, and zesty lemon dressing. Light, protein-packed, and vegetarian.

# Components:

→ 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
15 - 1/4 cup kalamata olives, pitted and sliced

# Directions:

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

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl, with every bite offering crunch, tang, and fresh herb brightness.
  • The chickpea pasta keeps you full without that heavy, weighed-down feeling.
  • You can make it ahead and it actually gets better as the flavors mingle in the fridge.
  • It works as a main dish or a side, and nobody ever guesses it's gluten-free.
02 -
  • Rinse the cooked pasta under cold water immediately or it will clump together and turn sticky.
  • Don't skip the lemon zest, it carries aromatic oils that brighten the whole dish in a way juice alone cannot.
  • Taste the dressing before you add it, chickpea pasta is mild and needs a bold, well-seasoned dressing to shine.
03 -
  • Use a microplane to zest the lemon directly over the dressing bowl so you catch every drop of fragrant oil.
  • If you can't find chickpea pasta, red lentil or whole-wheat pasta works just as well with the same cooking method.
  • For a creamier dressing, blend in a tablespoon of tahini or Greek yogurt before tossing.
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