Save The afternoon sun was streaming through my kitchen window when I first threw this together, craving something that wouldn't weigh me down on a scorching July day. I had just discovered chickpea pasta at the grocery store and was skeptical, but one forkful changed everything. The way the bright lemon cuts through the earthy chickpeas while fresh herbs dance across your palate, it is like sunshine on a plate.
I brought this to a rooftop gathering last summer, and my friend Sarah who claims to despise healthy food went back for thirds. Watching people's faces light up when they realize something this nutritious can taste this indulgent, that is the kind of kitchen moment that keeps you cooking.
Ingredients
- Chickpea pasta: This gluten free pasta holds up beautifully in cold salads and adds 8 grams of protein per serving. Banza is my go to brand but any chickpea-based pasta works wonderfully.
- English cucumber: Fewer seeds and thinner skin mean no peeling required and consistent crunch in every bite.
- Cherry tomatoes: Their natural sweetness balances the tangy lemon dressing, and they do not make the salad watery like larger tomatoes can.
- Red onion: Finely chopped adds just the right amount of sharp bite without overpowering the delicate herbs.
- Fresh parsley, dill, and mint: This trio creates an incredibly fresh Mediterranean flavor profile. Do not skip the mint, it is the secret ingredient that makes this sing.
- Extra virgin olive oil: Use a high quality oil here since the dressing is simple. The grassy notes really shine.
- Lemon: Both zest and juice are essential for that bright, citrusy punch that ties everything together.
- Garlic clove: One clove is perfect. Any more and it will overpower the fresh herbs as the salad sits.
- Dijon mustard: Acts as an emulsifier to help the dressing stay creamy and adds a subtle depth.
- Feta cheese: Optional but adds creamy, salty pockets that make the salad feel more substantial.
- Kalamata olives: Briny and meaty, they add another layer of Mediterranean flavor.
Instructions
- Cook the pasta perfectly:
- Boil salted water and cook chickpea pasta according to package directions, usually about 8-9 minutes. Drain immediately and rinse under cold water until completely cool to stop the cooking and prevent gummy texture.
- Prep all the vegetables and herbs:
- While pasta cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop all the fresh herbs. Keep everything separate until ready to toss.
- Whisk up the zesty dressing:
- In a small jar or bowl, combine olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously until thickened and emulsified, about 30 seconds.
- Combine everything:
- Add cooled pasta to a large bowl with the vegetables and herbs. Pour dressing over and toss gently until everything is evenly coated.
- Add the finishing touches:
- Fold in crumbled feta and sliced olives if using. Taste and adjust salt or lemon juice as needed.
- Let it marinate:
- Refrigerate for at least 15 minutes before serving, though 1 hour is even better. This allows the flavors to meld and the pasta to absorb the dressing.
Save My sister-in-law asked for the recipe before she even finished her first serving, and now it is her go-to for beach days and book club lunches. There is something incredibly satisfying about serving food that makes people feel both nourished and indulged.
Making It Your Own
Swap out chickpea pasta for lentil pasta or regular pasta if you prefer. Add grilled chicken, cooked shrimp, or extra chickpeas for more protein. Arugula or baby spinach can bulk it up with greens.
Serving Suggestions
This shines alongside grilled fish, roasted vegetables, or as part of a Mediterranean mezze spread. I love serving it in a wide shallow bowl to show off all the colorful ingredients.
Storage and Meal Prep
Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb the dressing, so you might want to add a splash more lemon juice and olive oil before serving leftovers.
- Add fresh herbs right before serving leftovers to keep them bright
- Wait to add feta until just before serving if you plan to make this ahead
- Bring to room temperature for 15 minutes before serving for the best flavor
Save This bright, beautiful salad has become my answer to every what should I bring question all summer long. Hope it brings the same sunshine to your table as it has to mine.
Your Questions Answered
- → Can I make this ahead of time?
Yes, this salad actually tastes better when made 2-4 hours ahead. The flavors meld together and the pasta absorbs the dressing nicely. Store in an airtight container in the refrigerator. You may want to add a splash of extra lemon juice or olive oil before serving if it seems dry.
- → What pasta alternatives work best?
While chickpea pasta is ideal for protein content, you can use whole-wheat, lentil, or regular durum wheat pasta. Each brings different nutritional profiles. Avoid overcooking any pasta variety to maintain a firm texture that holds up well in the salad.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with plant-based feta alternatives available at most grocery stores. The salad is naturally vegan without cheese and olives. The lemon dressing is completely plant-based and delivers all the flavor needed.
- → Can I add protein without cheese?
Absolutely. Grilled or rotisserie chicken, cooked chickpeas, tofu, or white beans work wonderfully. Add 1-1.5 cups of your chosen protein. This transforms the salad into a more substantial main course while keeping it light and refreshing.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 3 days. The pasta may continue absorbing dressing, so freshen it with a drizzle of olive oil and fresh lemon juice before eating. Avoid storing dressed salad longer than this as herbs will wilt.
- → What wine pairs well with this?
A crisp Sauvignon Blanc complements the bright lemon and herbs beautifully. Alternatively, try Pinot Grigio, Vermentino, or a dry Riesling. For non-alcoholic options, iced herbal tea with lemon or sparkling water with mint works equally well.