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Herby Chickpea and Feta Pasta Salad Recipe

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4 from 14 reviews

A vibrant and refreshing Herby Chickpea and Feta Pasta Salad featuring tender pasta, protein-rich chickpeas, fresh vegetables, aromatic herbs, tangy pickled red onions, crunchy pistachios, and a zesty lemon vinaigrette. Perfect for a light lunch, picnic, or side dish with Mediterranean-inspired flavors.

Ingredients

Pasta and Salad Ingredients

  • 1 pound pasta (casarecce, orzo, fusilli, or bowties)
  • 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 and cook the pasta until al dente, following the package directions. Drain the pasta, then rinse with cool water for about 1 minute to stop cooking and cool it down. Transfer to a large mixing bowl.
  2. Combine the salad ingredients: To the bowl with the pasta, add the drained chickpeas, chopped Persian cucumber, halved heirloom cherry tomatoes, crumbled feta cheese, roughly chopped roasted pistachios, pickled red onions, chopped parsley, mint or basil, and fresh dill. Toss well to combine all the ingredients evenly.
  3. Prepare the vinaigrette: In a small bowl or a 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 until the dressing is emulsified and smooth, or put a lid on the jar and shake vigorously to blend all flavors together.
  4. Toss the salad: Pour the lemon vinaigrette over the pasta and chickpea mixture. Toss everything thoroughly to ensure the salad is evenly coated with the dressing. Taste and season with additional salt and pepper if needed.
  5. Serve: The salad serves 4 to 6 people and can be enjoyed immediately or chilled in the refrigerator for enhanced flavor melding.

Notes

  • Choose pasta shapes like casarecce, orzo, fusilli, or bowties for best texture and presentation.
  • Rinse cooked pasta with cold water to prevent it from sticking and to cool the salad quickly.
  • Use fresh herbs like parsley, mint, basil, and dill for the most aromatic and vibrant flavor.
  • Pickled red onions add a tangy crunch that balances the creaminess of feta and nuttiness of pistachios.
  • The vinaigrette can be adjusted in heat by reducing or increasing red pepper flakes.
  • This salad can be made a few hours ahead and stored in the fridge to develop deeper flavors.

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