Protein-packed chickpea pasta with fresh herbs, vegetables, and tangy lemon dressing. Ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 9 oz 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
15 - 1/4 cup kalamata olives, pitted and sliced
# How To Make It:
01 - Bring a large pot of salted water to boil. Add chickpea pasta and cook according to package instructions until al dente. Drain thoroughly in a colander, rinse with cold water, and transfer to a bowl to cool completely.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped dill, and chopped mint. Toss gently to combine.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper until the mixture becomes emulsified and well combined.
04 - Add the cooled cooked pasta to the vegetables and herbs. Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 - If desired, fold in the crumbled feta cheese and sliced kalamata olives, being careful not to break up the pasta or vegetables.
06 - Transfer the salad to the refrigerator and chill for at least 15 minutes before serving to allow the flavors to meld and develop fully.
