Description
Herby Chickpea and Feta Pasta Salad. This vibrant Herby Chickpea and Feta Pasta Salad combines tender pasta, protein-packed chickpeas, fresh herbs, crunchy pistachios, and a tangy lemon vinaigrette. It’s a refreshing, quick, and healthy salad perfect for lunch, dinner, potlucks, or meal prep. Gluten-free and vegan options included.
Ingredients
For the Salad:
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
For the Lemon Vinaigrette:
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
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cool water. Transfer to a large mixing bowl. -
Make the Vinaigrette:
In a small bowl or mason jar, whisk together lemon juice, olive oil, Dijon, garlic, salt, red pepper flakes, sugar or honey, and black pepper until well combined. -
Assemble the Salad:
To the cooled pasta, add chickpeas, cucumbers, cherry tomatoes, feta, pistachios, pickled onions, and herbs. -
Dress and Toss:
Pour vinaigrette over the salad. Toss gently to coat everything evenly. -
Serve:
Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.
Notes
This pasta salad holds up well and is great for make-ahead lunches or picnics.
Adjust herb quantities to your preference; basil, mint, and dill all add fresh layers of flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
