Lemon Herb Chickpea Pasta Salad (Printable Version)

A light, protein-packed salad combining chickpea pasta, fresh herbs, and tangy lemon dressing. Perfect for summer meals.

# 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

# Steps:

01 - Cook chickpea pasta according to package instructions. Drain thoroughly and rinse with cold water, then set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, 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 until all ingredients are evenly coated.
05 - If desired, fold in crumbled feta cheese and kalamata olives.
06 - Refrigerate for at least 15 minutes to allow flavors to meld and develop.

# Expert Insights:

01 -
  • The lemon herb dressing clings to every single piece of pasta, so each forkful is bright and zesty
  • It keeps getting better as it sits in the fridge, making it the ultimate meal prep MVP
  • Nobody will believe this pasta is gluten free and packed with plant protein
02 -
  • Chickpea pasta can turn to mush if you overcook it, so pull it off the heat about 1 minute earlier than the package suggests
  • The salad really does need that chill time in the fridge for the flavors to meld and the pasta to absorb the dressing properly
  • Wait to add the feta until right before serving if you are meal prepping, otherwise it can get a little watery
03 -
  • Let your vegetables sit in the colander with a pinch of salt for 10 minutes before mixing to draw out excess water
  • Save a tiny splash of the pasta water and stir it into the dressing if it seems too thick
  • Taste the salad after chilling and adjust the lemon or salt as needed
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