Name: Herby Chickpea and Feta Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean-Inspired
Ingredients: 8 oz pasta (orzo, fusilli, or bowtie); 1 (15 oz) can chickpeas, rinsed and drained; 1 cup diced Persian cucumbers; 1 cup halved cherry tomatoes; ½ cup crumbled feta cheese; ⅓ cup chopped roasted pistachios; ¼ cup pickled red onions; ¼ cup chopped fresh parsley; 2 tbsp chopped fresh mint or basil; 1 tbsp chopped fresh dill; 3 tbsp fresh lemon juice; 3 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 clove garlic, minced; ¼ tsp salt; ¼ tsp red pepper flakes; ½ tsp sugar or honey; Freshly ground black pepper, to taste

This Herby Chickpea and Feta Pasta Salad is a vibrant, flavorful dish that combines tender pasta with protein-rich chickpeas, crisp vegetables, and a medley of fresh herbs. Tossed in a light lemon vinaigrette and topped with salty feta and crunchy pistachios, it’s perfect for a quick lunch, dinner, or as a side at your next gathering.

Why You’ll Love This Recipe

This pasta salad offers a delightful blend of textures and flavors. The combination of hearty pasta and chickpeas provides a satisfying base, while fresh cucumbers, tomatoes, and herbs add brightness and crunch. The lemon vinaigrette ties everything together with its zesty, tangy notes, making this dish both refreshing and fulfilling. Plus, it’s easy to prepare in just 20 minutes, making it ideal for busy days or impromptu get-togethers.

Ingredients

For the Salad:

8 ounces pasta (such as orzo, fusilli, or bowtie)
1 (15-ounce) can chickpeas, rinsed and drained
1 cup diced Persian cucumbers
1 cup halved cherry tomatoes
½ cup crumbled feta cheese
⅓ cup chopped roasted pistachios
¼ cup pickled red onions
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint or basil
1 tablespoon chopped fresh dill

For the Lemon Vinaigrette:

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon red pepper flakes
½ teaspoon sugar or honey
Freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cool water to stop the cooking process. Transfer to a large mixing bowl.
Prepare the Vinaigrette: In a small bowl or mason jar, combine the lemon juice, olive oil, Dijon mustard, minced garlic, salt, red pepper flakes, sugar or honey, and black pepper. Whisk until well combined and emulsified, or seal the jar and shake.
Assemble the Salad: To the bowl with the cooled pasta, add the chickpeas, cucumbers, cherry tomatoes, feta, pistachios, pickled onions, and fresh herbs.
Dress the Salad: Pour the vinaigrette over the salad and toss gently to coat everything evenly.
Serve: Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.

Servings and Timing

Servings: 4 to 6
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Variations

Gluten-Free Option: Use gluten-free pasta.
Vegan Adaptation: Omit the feta or use a plant-based alternative.
Additional Proteins: Add grilled chicken, shrimp, or tofu.
Different Nuts: Substitute pistachios with almonds, walnuts, or seeds.
Extra Vegetables: Add bell peppers, spinach, or arugula.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Best enjoyed cold or at room temperature. Let sit out for a few minutes after refrigeration if preferred.

FAQs

1. Can I make this salad ahead of time?

Yes, it can be made a day ahead and stored in the fridge. Toss before serving.

2. What type of pasta works best?

Short pasta like orzo, fusilli, bowtie, or penne works best for mixing.

3. How can I make pickled red onions at home?

Slice a red onion, cover with equal parts vinegar and water, plus salt and sugar. Let sit for at least 30 minutes.

4. Is there a substitute for pistachios?

Yes, try almonds, walnuts, or sunflower seeds.

5. Can I use dried herbs instead of fresh?

Yes, use one-third the amount since dried herbs are more concentrated.

6. How do I keep the pasta from sticking?

Rinse under cool water and toss with a bit of oil after draining.

7. Can I add leafy greens?

Absolutely—spinach, arugula, or mixed greens are great additions.

8. What can I use instead of feta?

Goat cheese, mozzarella pearls, or plant-based cheese work well.

9. How can I adjust the sweetness or tanginess of the dressing?

Add more honey or lemon juice to taste.

10. Is this a good option for meal prep?

Yes, it’s great for meal prep and holds up well for a few days in the fridge.

Conclusion

Herby Chickpea and Feta Pasta Salad is a fresh, versatile, and satisfying dish that’s perfect for any occasion. Whether you’re packing it for lunch, serving it at a barbecue, or making it for a quick weeknight dinner, it’s a flavorful and nutritious option that’s easy to love.