Merken This Lemon Herb Chickpea Pasta Salad is a refreshing and protein-packed dish that brings together the best of Mediterranean-inspired flavors. Featuring nutty chickpea pasta, crisp diced cucumbers, and juicy cherry tomatoes, it is tied together by a vibrant zesty lemon dressing and a fragrant blend of fresh herbs, making it the perfect choice for a light lunch or a sun-drenched summer picnic.
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Whether you're looking for a wholesome meal prep option or a colorful side dish to share, this salad offers a satisfying crunch and a bright, citrusy finish. The combination of parsley, dill, and mint creates a layered herbal depth that perfectly complements the salty feta and tangy Dijon mustard in the dressing.
Ingredients
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- Pasta: 250 g (9 oz) chickpea pasta
- Vegetables: 1 large cucumber (diced), 1 cup cherry tomatoes (halved), 1/4 red onion (finely chopped)
- Fresh Herbs: 1/4 cup fresh parsley (chopped), 2 tbsp fresh dill (chopped), 2 tbsp fresh mint (chopped)
- Dressing: 1/4 cup extra virgin olive oil, zest and juice of 1 large lemon, 1 garlic clove (minced), 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Additions: 1/4 cup crumbled feta cheese, 1/4 cup kalamata olives (pitted and sliced)
Instructions
- Step 1
- Cook the chickpea pasta according to package instructions. Drain, rinse immediately with cold water to stop the cooking process, and set aside.
- Step 2
- In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, dill, and mint.
- Step 3
- In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper until the dressing is emulsified.
- Step 4
- Add the cooked and cooled pasta to the bowl with the vegetables and herbs. Pour the prepared dressing over the salad and toss gently to ensure everything is evenly coated.
- Step 5
- If you are using them, gently fold in the crumbled feta cheese and sliced kalamata olives.
- Step 6
- Place the salad in the refrigerator to chill for at least 15 minutes before serving to allow the flavors to develop.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure to rinse the chickpea pasta thoroughly with cold water right after draining; this removes excess starch and keeps the noodles from sticking together. For the best flavor, let the salad sit in the fridge for 15 to 30 minutes, which allows the lemon dressing to marinate the vegetables and pasta.
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Varianten und Anpassungen
To make this recipe strictly vegan, simply omit the feta cheese or swap it for a plant-based feta alternative. If you want to increase the protein content even further, consider adding a can of drained chickpeas or some sliced grilled chicken. If chickpea pasta isn't available, this recipe works beautifully with lentil pasta or whole-wheat fusilli.
Serviervorschläge
This vibrant salad pairs exceptionally well with a crisp, chilled glass of Sauvignon Blanc or a refreshing iced herbal tea. It serves as a fantastic main dish for a light lunch, or a wonderful accompaniment to grilled Mediterranean skewers at your next backyard gathering.
Merken This Lemon Herb Chickpea Pasta Salad is a testament to how simple, fresh ingredients can create a meal that is both nourishing and indulgent. Keep it in your rotation for a quick, healthy meal that never skimps on taste.
