Protein-packed Mediterranean bowl with chickpea pasta, crisp cucumbers, tomatoes, and zesty lemon herb dressing.
# What You’ll Need:
→ Pasta
01 - 9 oz chickpea pasta
→ Vegetables
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, finely chopped
→ Fresh Herbs
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh mint, chopped
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 garlic clove, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/4 cup crumbled feta cheese (omit for vegan)
15 - 1/4 cup kalamata olives, pitted and sliced
# Step-by-Step:
01 - Prepare chickpea pasta according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, fresh parsley, dill, and mint. Toss gently to distribute ingredients evenly.
03 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper. Continue whisking until mixture is fully emulsified and thickened slightly.
04 - Add cooled pasta to the vegetable and herb mixture. Pour dressing over salad and toss gently to coat all ingredients evenly without damaging pasta shape.
05 - If using, fold in crumbled feta cheese and sliced kalamata olives. Mix carefully to distribute toppings throughout salad.
06 - Refrigerate salad for minimum 15 minutes to allow flavors to meld. Serve chilled for optimal taste and texture.
