Lemon Herb Chickpea Pasta Salad (Printable)

Vibrant Mediterranean salad combining chickpea pasta, fresh vegetables, herbs, and bright lemon dressing in just 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

# Method:

01 - Cook chickpea pasta according to package instructions. Drain thoroughly and rinse with cold water until cooled completely, then set aside.
02 - In a large bowl, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, dill, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper until fully emulsified.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over the salad and toss gently to coat all components evenly.
05 - If desired, fold in crumbled feta cheese and sliced kalamata olives to the salad.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It gets better as it sits, soaking up all that bright lemony dressing without turning soggy.
  • Chickpea pasta holds its shape and adds a protein boost that keeps you full without feeling heavy.
  • The herbs stay vibrant and punchy, turning every forkful into something that feels intentional and fresh.
  • You can make it completely your own with whatever you have on hand, and it still works.
02 -
  • Rinse the pasta with cold water right after draining or it will clump into a gummy mess that no amount of dressing can fix.
  • Always taste the dressing before adding it to the salad, because once it's mixed in, you can't take back too much salt or too much lemon.
  • If the salad seems dry after chilling, drizzle a little more olive oil and lemon juice over it before serving, because pasta absorbs dressing as it sits.
03 -
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is frustrating and messy.
  • If you're sensitive to raw garlic, rub the inside of your mixing bowl with a cut clove instead of mincing it into the dressing.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it's good on roasted vegetables, grain bowls, and even as a marinade.
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