Vibrant Mediterranean salad combining chickpea pasta, fresh vegetables, aromatic herbs, and tangy lemon dressing.
# What you 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
15 - 1/4 cup kalamata olives, pitted and sliced
# How to make it:
01 - Cook the chickpea pasta according to package instructions. Drain and rinse with cold water until completely cooled, then set aside.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, fresh 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 freshly ground black pepper until fully emulsified.
04 - Add the cooled cooked pasta to the vegetable and herb mixture. Pour the prepared dressing over the salad and gently toss until all components are evenly coated.
05 - If desired, fold in the crumbled feta cheese and kalamata olives for additional flavor and texture.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld and develop.
