A light, protein-packed salad with chickpea pasta, fresh herbs, and a lemony dressing.
# What You'll Need:
→ Pasta
01 - 9 ounces 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
# Directions:
01 - Prepare the chickpea pasta according to package directions. Drain thoroughly, rinse under cold water, and set aside.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, parsley, dill, and mint.
03 - Whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper until emulsified in a small bowl or jar.
04 - Add the cooled pasta to the vegetables and herbs mixture. Pour the dressing over and toss gently to integrate all ingredients evenly.
05 - Fold in crumbled feta cheese and sliced kalamata olives if desired.
06 - Refrigerate the salad for a minimum of 15 minutes to allow flavors to meld prior to serving.
