Protein-packed chickpea pasta with crisp vegetables, fresh herbs, and zesty lemon dressing. Ideal for warm weather meals.
# What you’ll need:
→ 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 tbsp fresh dill, chopped
07 - 2 tbsp 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 tsp Dijon mustard
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper
→ Optional Additions
14 - 1/4 cup crumbled feta cheese (omit for vegan)
15 - 1/4 cup kalamata olives, pitted and sliced
# Steps:
01 - Prepare chickpea pasta according to package directions. Drain thoroughly, rinse under cold running water to stop cooking and prevent sticking, and set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, parsley, dill, and mint. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together extra virgin olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.
04 - Add cooled pasta to the vegetable and herb mixture. Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - If desired, fold in crumbled feta cheese and sliced kalamata olives, distributing throughout the salad.
06 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Serve chilled for optimal taste and texture.
