Protein-packed chickpea pasta with crisp vegetables, fresh herbs, and bright lemon dressing. Ready in 25 minutes, serves 4.
# 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 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 (omit for vegan)
15 - 1/4 cup kalamata olives, pitted and sliced
# Directions:
01 - Bring a large pot of salted water to boil. Cook the chickpea pasta according to package instructions until al dente. Drain thoroughly, rinse with cold water, and set aside to cool.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, fresh parsley, dill, and mint. Toss gently to distribute evenly.
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. Whisk until the mixture is emulsified and well combined.
04 - Add the cooled pasta to the bowl with vegetables and herbs. Pour the prepared dressing over the salad and toss gently until all components are evenly coated.
05 - If desired, fold in the crumbled feta cheese and sliced kalamata olives, tossing gently to incorporate.
06 - Transfer the salad to the refrigerator and chill for at least 15 minutes before serving to allow flavors to meld and develop fully.
