Herby Chickpea and Feta Pasta Salad
User Reviews
5
Herby Chickpea and Feta Pasta Salad
Description
The salad combines the chewy texture of al dente pasta with the creaminess of feta cheese and the firm bite of chickpeas. Fresh vegetables like cucumber and cherry tomatoes add juiciness and crispness, while pistachios contribute a subtle roasted crunch. Pickled red onions introduce acidity that balances the richness. The fresh herbs lend aromatic freshness and complexity, intensified by the bright lemon vinaigrette with a touch of garlic and mild heat from red pepper flakes.
It can be served as a side dish or a light main. The salad holds well chilled, making it suitable for picnic or make-ahead meal options. Adding cooked chicken breast is suggested for extra protein, enhancing it into a more substantial dish.
The vinaigrette emulsifies easily and coats the ingredients evenly. Final seasoning adjustments allow customization for salt and pepper preferences.
Ingredients
- 1 pound pasta casarecce, orzo, fusilli or bowties are favorites
- 1 chickpeas 15 ounce can, drained and rinsed
- 1 Persian cucumber heaping cup chopped (about 4
- 1 pint heirloom cherry tomato halved
- 6 ounces feta cheese crumbled (about ¾ cup
- ½ pistachios roasted unsalted, roughly chopped, heaping cup
- ½ pickled red onions heaping cup
- ⅓ cup parsley chopped, fresh
- ¼ cup mint chopped fresh, or basil
- 2 to 3 tablespoons dill chopped, fresh
- For the lemon vinaigrette:
- ¼ cup lemon juice fresh
- 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
- black pepper lots of freshly ground
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
- For extra protein, toss in 1 cup chopped cooked chicken breast before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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