Lemon Herb Chickpea Pasta Salad

The first time I made chickpea pasta, I was genuinely skeptical—could legume-based pasta actually taste good? One bite of this bright, herb-flecked salad and I was completely converted. It is become my go-to for summer gatherings when I want something satisfying but not heavy.

Last July, I brought this to a rooftop potluck and watched three different people ask for the recipe. There is something about the crisp cucumbers against the tender pasta that keeps people coming back for seconds.

Ingredients

• Chickpea pasta: This protein-packed pasta holds up beautifully and does not get mushy like some gluten-free alternatives
• English cucumber: Fewer seeds and thinner skin mean no peeling required
• Cherry tomatoes: They burst gently when tossed, releasing juices that blend with the dressing
• Fresh herbs: The parsley, dill, and mint trio is what makes this sing—do not skip the mint
• Lemon: Both zest and juice are essential for that bright, Mediterranean punch
• Extra virgin olive oil: Use the good stuff here since the flavor really shines
• Dijon mustard: The secret ingredient that helps the dressing emulsify perfectly
• Feta and olives: Optional but they add that perfect salty finish

Instructions

Cook the pasta:

Boil the chickpea pasta until al dente, then rinse immediately under cold water to stop cooking and prevent sticking

Prep the vegetables:

While pasta cooks, dice the cucumber, halve the tomatoes, and chop the onion, herbs, and garlic

Make the dressing:

Whisk together the olive oil, lemon zest and juice, garlic, mustard, salt, and pepper until creamy and thickened

Combine everything:

Toss the cooled pasta with vegetables and herbs, then pour over the dressing and mix gently

Add the finishing touches:

Fold in feta and olives if using, then let the salad chill for at least 15 minutes

Pin it

My sister-in-law still talks about the time I made this for her baby shower. She is not usually a salad person, but she went back for thirds and asked me to teach her the dressing recipe.

Making It Your Own

Sometimes I add diced bell peppers or shredded carrots for extra crunch and color. During winter, I have even used roasted vegetables in place of the fresh ones for a heartier version.

Pairing Suggestions

This salad pairs beautifully with grilled fish or chicken. For a complete vegetarian meal, serve it alongside some stuffed grape leaves or hummus with warm pita.

Storage & Serving

The salad keeps well in the refrigerator for up to three days, though the herbs are brightest within the first 24 hours. If taking to a picnic, pack the dressing separately and toss right before serving.

• Bring to room temperature for 15 minutes before serving leftovers
• Add a splash more lemon juice if it seems tired the next day
• The pasta absorbs dressing, so you might want to season again

Pin it

Hope this brightens up your table as much as it has mine. Here is to simple food that makes people happy.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This bowl actually improves after chilling for a few hours or overnight, allowing flavors to meld. Store in an airtight container for up to 3 days.

→ What can I substitute for chickpea pasta?

Whole-wheat or lentil pasta work well. Regular pasta is also fine if dietary restrictions aren't a concern. Cook times may vary slightly.

→ Is this suitable for meal prep?

Perfect for meal prep. The dressed bowl keeps well for 3-4 days refrigerated. Add delicate herbs like mint just before serving if making days ahead.

→ How do I make this vegan?

Simply omit the feta cheese or use plant-based feta. The remaining ingredients are naturally vegan-friendly.

→ Can I add more protein?

Yes. Grilled chicken, cooked chickpeas, or white beans make excellent additions. Just adjust the dressing quantity accordingly.