Description
Herby Chickpea and Feta Pasta Salad is a delightful and refreshing dish perfect for warm weather, bringing together the flavors of fresh herbs, crunchy vegetables, and creamy feta cheese.
Ingredients
Scale
- 8 oz pasta (orzo, fusilli, or bowtie)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup diced Persian cucumbers
- 1 cup halved cherry tomatoes
- ½ cup crumbled feta cheese
- ⅓ cup chopped roasted pistachios
- ¼ cup pickled red onions
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint or basil
- 1 tbsp chopped fresh dill
- 3 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ tsp sugar or honey
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cool water. Transfer to a large mixing bowl.
- In a small bowl or mason jar, whisk together lemon juice, olive oil, Dijon, garlic, salt, red pepper flakes, sugar or honey, and black pepper until well combined.
- To the cooled pasta, add chickpeas, cucumbers, cherry tomatoes, feta, pistachios, pickled onions, and herbs.
- Pour vinaigrette over the salad. Toss gently to coat everything evenly.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute different vegetables or herbs according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg