Tangy Chickpea & Veggie Pasta Delight
A fresh take on pasta salad, blending hearty chickpeas with crunchy vegetables and a zesty lemon dressing. Perfect for any gathering or lunch on the go.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound fusilli pasta or any short pasta of choice
- 2 cup canned chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red onion finely chopped
- 0.5 cup calamata olives pitted and sliced
- 0.25 cup feta cheese crumbled
Dressing
- 0.5 cup olive oil
- 0.25 cup lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 2 clove garlic minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Set aside to cool.
- In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
- Pour the dressing over the pasta salad, and gently toss until all ingredients are well coated with the dressing.
- Cover and refrigerate for at least 2 hours to allow flavors to meld together. Serve chilled and enjoy.
Notes
Mix in fresh herbs such as parsley or basil for additional flavor. Adjust seasoning with more salt or lemon juice as needed.