Mediterranean Chickpea Pasta Salad
A bright, protein-rich salad featuring gluten-free chickpea pasta, fresh vegetables, and a tangy lemon-olive oil dressing, perfect for meals or picnics.
Ingredients
Pasta & Dressing
- 8 oz Gluten-free chickpea pasta Can substitute with rice or lentil pasta
- 2 tbsp Fresh lemon juice Fresh is best
- 2 tbsp Extra-virgin olive oil
Vegetables
- 1 cup Bell peppers, chopped Red and yellow for color
- 1 cup Cucumber, chopped English or Persian recommended
- 1 cup Cherry tomatoes, halved
Cheese & Herbs
- 4 oz Tangy feta cheese, crumbled Can replace with a dairy-free crumb for vegan version
- 1 tbsp Fresh parsley, chopped Or use dill or mint
- 1 tbsp Fresh basil, chopped Or other herbs as needed
Seasoning
- to taste Salt Remember feta adds saltiness
- to taste Black pepper, freshly ground
Instructions
Cooking the Pasta
- Cook the gluten-free chickpea pasta according to the package directions until al dente. Drain and cool.
Prepare the Vegetables
- Chop the bell peppers and cucumber, and halve the cherry tomatoes. Add to a large mixing bowl.
- Crumble the feta over the vegetables using a fork.
Make the Dressing
- In a small bowl, whisk together lemon juice, olive oil, parsley, basil, salt, and pepper until emulsified.
Combine Ingredients
- Add the cooled pasta to the bowl with the veggies and feta. Pour the dressing over the top.
- Toss gently until everything is evenly coated.
Serving
- Serve immediately or cover and chill for up to a few days.
- Garnish with a sprig of basil and drizzle with olive oil before serving.
Notes
Store dressing separately to keep the salad fresh. Freezing is not recommended. For a vegan version, substitute feta with a plant-based crumb.