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Lemon Herb Pasta Salad with Marinated Chickpeas
Lemon Herb Pasta Salad with Marinated Chickpeas is a refreshing, plant-based dish that is both simple and packed with flavor. The tangy lemon dressing brightens the tender pasta and marinated chickpeas, while fresh herbs like parsley and mint enhance the dish with aromatic notes. It’s perfect for a quick lunch, picnic, or as a side dish for grilled vegetables. The marinated chickpeas offer a satisfying, protein-rich addition, making this salad both nourishing and filling.
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Whisk
- Knife & Cutting Board
Ingredients
For the Marinated Chickpeas:
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta Salad:
- 8 oz pasta fusilli, rotini, or any short pasta
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- ¼ red onion thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- ¼ cup kalamata olives pitted and halved (optional)
For the Lemon Herb Dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice about 1 large lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup optional, for sweetness
- Salt and pepper to taste
Instructions
Marinate the Chickpeas
- Combine Chickpeas and Marinade: In a medium-sized mixing bowl, combine the drained chickpeas with olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Stir well to ensure the chickpeas are evenly coated.
- Marinate: Cover the bowl and let the chickpeas marinate for at least 30 minutes at room temperature or refrigerate for up to 24 hours for deeper flavor.
Cook the Pasta
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8–10 minutes.
- Drain and Rinse: Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta. Set aside to cool completely.
Prepare the Vegetables
- Chop the Vegetables: While the pasta cools, chop the cherry tomatoes, cucumber, red onion, parsley, and mint. Set them aside in a large mixing bowl.
Make the Lemon Herb Dressing
- Whisk the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, lemon zest, honey (if using), salt, and pepper until emulsified.
- Taste and Adjust: Adjust the seasoning with more lemon juice, salt, or pepper, depending on your preference.
Assemble the Salad
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, marinated chickpeas (including the marinade), cherry tomatoes, cucumber, red onion, parsley, mint, and kalamata olives (if using).
- Toss with Dressing: Pour the lemon herb dressing over the salad and toss everything together until well combined. Ensure the pasta is evenly coated with the dressing.
Chill and Serve
- Chill the Salad: For best results, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve: Serve cold or at room temperature, garnished with additional fresh herbs or a sprinkle of lemon zest if desired.
Notes
Tips for the Best Lemon Herb Pasta Salad
- Use Fresh Herbs: Fresh parsley and mint give the salad a vibrant flavor. Feel free to experiment with other herbs like dill or basil for a unique twist.
- Cook Pasta Al Dente: Make sure to cook the pasta just until al dente, as overcooked pasta can become mushy in the salad.
- Marinate Chickpeas Overnight: If you have time, let the chickpeas marinate overnight for maximum flavor. They will absorb the tangy, herby marinade and enhance the overall taste of the salad.
- Customize Your Salad: You can add other vegetables like bell peppers, zucchini, or spinach to bulk up the salad. Feta cheese is a great addition if you’re not vegan.
Nutrition Information (Per Serving)
- Calories: 350 kcal
- Carbohydrates: 50g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Fiber: 8g
- Sugar: 3g