Print

Herby Chickpea and Feta Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 85 reviews

A fresh and vibrant Herby Chickpea and Feta Pasta Salad featuring tender pasta, protein-rich chickpeas, crisp cucumbers, juicy heirloom tomatoes, tangy feta cheese, and crunchy pistachios, all tossed in a zesty lemon vinaigrette with fresh herbs for a perfect light meal or side dish.

Ingredients

Pasta Salad

  • 1 pound pasta (casarecce, orzo, fusilli or bowties are favorites)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 heaping cup chopped Persian cucumber (about 4 Persian cucumbers)
  • 1 pint heirloom cherry tomatoes, halved
  • 6 ounces feta cheese, crumbled (about ¾ cup feta crumbles)
  • ½ heaping cup roasted unsalted pistachios, roughly chopped
  • ½ heaping cup pickled red onions
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh mint or basil
  • 2 to 3 tablespoons chopped fresh dill

Lemon Vinaigrette

  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, grated
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar or honey
  • Lots of freshly ground black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente. Drain the pasta and rinse it with cool water for 1 minute to stop the cooking process and cool it down. Transfer the pasta to a large mixing bowl.
  2. Combine salad ingredients: To the bowl with pasta, add the drained chickpeas, chopped Persian cucumber, halved heirloom cherry tomatoes, crumbled feta cheese, chopped roasted pistachios, pickled red onions, chopped fresh parsley, fresh mint or basil, and chopped fresh dill. Toss everything gently but thoroughly to mix all ingredients evenly.
  3. Prepare the lemon vinaigrette: In a small bowl or mason jar, combine fresh lemon juice, extra-virgin olive oil, Dijon mustard, grated garlic clove, kosher salt, red pepper flakes, sugar or honey, and freshly ground black pepper. Whisk well until the dressing is fully emulsified, or if using a jar, secure the lid and shake vigorously until combined.
  4. Toss salad with vinaigrette: Pour the prepared vinaigrette over the salad mixture. Toss again to coat all ingredients evenly. Adjust the seasoning with additional salt and freshly ground black pepper to taste.
  5. Serve: Serve the herby chickpea and feta pasta salad immediately or chill it in the refrigerator for a refreshing cold salad. This dish serves 4 to 6 people.

Notes

  • Use any short pasta you prefer like casarecce, orzo, fusilli, or bowtie pasta for best texture.
  • Rinsing the pasta after cooking cools it quickly and prevents it from sticking.
  • Pickled red onions add a tangy, crunchy contrast; you can substitute with thinly sliced red onions if needed.
  • Fresh herbs are key to the flavor. If unavailable, dried herbs can be used but fresh is best.
  • The vinaigrette can be made ahead and stored refrigerated for up to 3 days.
  • Add more or less red pepper flakes depending on your spice preference.
  • This salad is perfect served chilled or at room temperature.

Find it online: https://justsosavory.com/herby-chickpea-and-feta-pasta-salad-recipe/