Lemon Herb Chickpea Pasta Salad (Print Version)

Mediterranean-inspired salad combining chickpea pasta with fresh vegetables, herbs, and bright lemon dressing. Vegetarian and gluten-free.

# What You'll Need:

→ Pasta

01 - 9 ounces 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

# How to Make It:

01 - Cook chickpea pasta according to package directions until al dente. Drain thoroughly and rinse with cold water. Set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, dill, and mint. Mix gently to distribute evenly.
03 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper until emulsified and well combined.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over salad and toss gently to ensure even coating without breaking ingredients.
05 - If using, fold in crumbled feta cheese and sliced kalamata olives. Gently combine to maintain texture.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled.

# Additional Tips::

01 -
  • Its the kind of dish that actually gets better as it sits, making it perfect for meal prep or makeahead gatherings
  • The dressing doubles as a brilliant marinade for grilled vegetables or chicken, so you're never stuck with leftover dressing again
02 -
  • Chickpea pasta continues absorbing liquid as it sits, so always reserve a tablespoon of extra dressing to refresh leftovers the next day
  • Red onion can become overpowering if it sits too long, so if you're making this ahead, add the onion just an hour before serving
03 -
  • Taste the dressed salad after 15 minutes of chilling—the flavors often need a final hit of salt or lemon once they've had time to meld
  • If you can only find regular chickpea pasta instead of the specifically labeled salad shapes, break longer pasta into small pieces before cooking so every bite feels balanced
Go Back