Save Last summer, my neighbor Sarah brought this exact salad to our block party and I literally hovered over the bowl the entire afternoon. The chickpea pasta had this perfect chewy texture, and every bite felt like sunshine hitting your tongue. I begged her for the recipe right there, standing next to the potato chips nobody was touching anymore. Now it is my go-to for everything from potlucks to quiet Tuesday lunches.
I made this for my sister's baby shower last month, doubling the recipe because pregnant me could not stop eating it while prepping. My aunt asked three times if I was sure there was not regular pasta in it, then went back for fourths. There is something magical about how the cold pasta soaks up all that herby dressing while you are busy chatting and setting out napkins.
Ingredients
- Chickpea pasta: This gluten free pasta holds up beautifully in cold salads and adds serious protein. Banza is my favorite brand, but any chickpea pasta works.
- Cucumber: Provides that satisfying crunch in every bite and keeps everything fresh and light.
- Cherry tomatoes: Sweet little pops of juice that balance all the bright citrus flavors.
- Red onion: Just enough bite to make things interesting without overwhelming the delicate herbs.
- Fresh herbs: The parsley, dill, and mint trio is what makes this sing. Do not even think about using dried herbs here.
- Lemon: Both the zest and juice are nonnegotiable for that authentic Mediterranean brightness.
- Extra virgin olive oil: Use the good stuff since it is the backbone of your dressing.
- Dijon mustard: The secret ingredient that helps the dressing emulsify and stay creamy.
- Feta cheese: Totally optional, but adds this salty creamy element that makes the salad feel special.
Instructions
- Cook your pasta to perfect tenderness:
- Boil the chickpea pasta according to package directions, then immediately rinse under cold water to stop cooking and prevent sticking.
- Prep all your fresh vegetables and herbs:
- Dice that cucumber into small, biteable pieces, halve your cherry tomatoes, finely chop the red onion, and give all those fresh herbs a rough chop.
- Whisk up the magic dressing:
- In a small jar, combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon, salt, and pepper. Shake vigorously until it looks creamy and emulsified.
- Bring everything together:
- Dump the cooled pasta into a large bowl with all those prepped vegetables and herbs, then pour the dressing over everything and toss until every piece is coated.
- Add the fancy extras and chill:
- Fold in the feta and olives if you are using them, then let the salad hang out in the fridge for at least 15 minutes before serving.
Save This recipe has become my comfort food after long chaotic days at work, standing at the open fridge eating it straight from the container. There is something so peaceful about how simple and nourishing it feels. My toddler now requests the little pasta circles for snack time, calling them her happy noodles.
Make Ahead Magic
This salad is basically designed for busy people who still want to eat well. I often chop all the vegetables and whisk the dressing the night before, keeping everything in separate containers until I am ready to toss it all together. The dressed pasta actually keeps beautifully in the fridge for up to three days, getting more flavorful each day.
Serving Suggestions
While this is fantastic on its own, I love serving it alongside grilled fish or chicken for a more substantial dinner. Sometimes I will stuff it into hollowed out tomatoes or bell peppers for a pretty presentation at brunch. A crisp white wine like Sauvignon Blanc cuts through the olive oil perfectly, and it is surprisingly good with a chilled rose on hot afternoons.
Pasta Swaps and Variations
Not into chickpea pasta or cannot find it at your store, lentil pasta works just as well here. Sometimes I will add a cup of arugula for extra peppery bite, or swap in basil for the mint when I want something more Italian. Roasted red peppers add gorgeous color and sweetness that plays really nicely with the sharp feta.
- Add avocado chunks right before serving for extra creaminess
- Toast some pine leaves and sprinkle them on top for crunch
- Swap in goat cheese for feta if you prefer a milder tang
Save I hope this bright little salad brings as much sunshine to your table as it has to mine. There is something so perfect about food that is both good for you and genuinely delicious to eat.
Questions & Answers
- → Can I prepare this salad in advance?
Yes, you can prepare the components separately and assemble just before serving. Store the dressing separately in an airtight container for up to 3 days. Add the dressing 15-30 minutes before serving to prevent the pasta from becoming soggy.
- → Is this suitable for meal prep?
Absolutely. Store the pasta and vegetables in one container and the dressing in another. Combine when ready to eat. This keeps well for 3-4 days in the refrigerator, making it perfect for weekly meal planning.
- → What herbs can substitute for the ones listed?
Fresh basil, oregano, or chives work wonderfully as substitutes. Tarragon or cilantro also complement the lemon dressing beautifully. Use the same quantities as the original herbs, adjusting to your taste preference.
- → How do I make this vegan-friendly?
Simply omit the feta cheese or replace it with plant-based feta alternatives available at most grocery stores. All other ingredients are naturally vegan. Ensure your chickpea pasta is certified vegan as some brands may use egg.
- → Can I add protein to this dish?
Yes, consider adding grilled chicken breast, cooked chickpeas, white beans, or crumbled tofu. Each adds approximately 8-12g of protein per serving. Add protein during the final tossing step to maintain texture.
- → What pasta alternatives work best?
Lentil pasta, whole-wheat pasta, or regular whole-grain options are excellent substitutes. If using regular pasta, the dish remains vegetarian but is no longer gluten-free. Cooking times may vary slightly, so follow package directions.