Protein-packed Mediterranean bowl with chickpea pasta, fresh herbs, crisp vegetables, and zesty lemon dressing.
# 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 tbsp fresh dill, chopped
07 - 2 tbsp 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 tsp Dijon mustard
12 - 1/2 tsp sea salt
13 - 1/4 tsp 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 chickpea pasta according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, fresh parsley, dill, and mint. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified and creamy.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over salad and toss gently to coat all ingredients without damaging pasta shape.
05 - If using, fold in crumbled feta cheese and sliced kalamata olives until just incorporated.
06 - Refrigerate salad for minimum 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
