Vibrant Mediterranean salad combining chickpea pasta, fresh vegetables, aromatic herbs, and zesty 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 (omit for vegan)
15 - 1/4 cup kalamata olives, pitted and sliced
# How-To:
01 - Cook the chickpea pasta according to package instructions. Drain thoroughly, rinse with cold water, and set aside to cool.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, dill, and mint.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper until the mixture is well emulsified.
04 - Add the cooled pasta to the vegetable and herb mixture. Pour the prepared dressing over the salad and toss gently until all components are evenly coated.
05 - If desired, fold in the crumbled feta cheese and sliced kalamata olives to the salad.
06 - Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and develop fully.
