Herby Chickpea and Feta Pasta Salad

Name: Herby Chickpea and Feta Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 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; For the 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

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 servings
Calories
595 kcal
Course
Lunch, Dinner
Cuisine
American, Vegan

Herby Chickpea and Feta Pasta Salad

Stella Guerrero

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Beautiful herby chickpea and feta pasta salad, AKA the viral "Jennifer Aniston" salad made with pasta! This easy salad is packed with veggies and delicious mix-ins like feta, pistachios, pickled red onions, and tons of fresh herbs. Toss it all in a light lemon vinaigrette for the perfect lunch or dinner that takes just 20 minutes to make.

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Ingredients

Servings

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
For the 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

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute and transfer to a large bowl.
In the large bowl with the pasta, add the chickpeas, cucumber, tomatoes, feta, pistachios, pickled red onions, parsley, mint and dill. Toss well to combine.
Make the vinaigrette: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey) and lots of freshly ground black pepper. Whisk until well combined and emulsified, or alternatively, place a lid on the jar and shake until well combined.
Toss again to combine, then season with freshly ground salt and pepper to taste. Serves 4 to 6.

Notes

If you’d like you can add additional protein by tossing in 1 cup of chopped cooked chicken breast to the salad.

Nutrition Information

Show Details

Serving 1serving (based on 6) Calories 595cal (30%) Carbohydrates 77.3g (26%) Protein 20.6g (41%) Fat 23.1g (36%) Saturated Fat 6.1g (31%) Fiber 7.8g (31%) Sugar 7.9g (16%)