Protein-packed salad with chickpea pasta, fresh vegetables, herbs, and tangy lemon vinaigrette. Ready in 25 minutes.
# Ingredient List:
→ 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 Make:
01 - Cook the chickpea pasta according to package instructions. Drain thoroughly, rinse with cold water, and set aside to cool.
02 - In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, dill, and mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper until fully emulsified.
04 - Add the cooled pasta to the vegetable and herb mixture. Pour the dressing over the salad and toss gently to ensure even coating.
05 - If desired, fold in the feta cheese and kalamata olives until evenly distributed.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld and enhance overall taste profile.
