Description
A refreshing and flavorful pasta salad made with chickpeas, feta, and a variety of herbs, perfect for a light meal or side dish.
Ingredients
Scale
- 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
- 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.
- 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.
- To the cooled pasta, add chickpeas, cucumbers, cherry tomatoes, feta, pistachios, pickled onions, and herbs.
- Pour vinaigrette over the salad. Toss gently to coat everything evenly.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute any of the herbs with your favorites.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg