Save The air conditioning had been broken for three days during a July heatwave, and standing over a boiling pot of water felt like punishment. I had chickpea pasta in the pantry and a garden overflowing with herbs, so I threw everything together in a desperate attempt to eat something that did not require turning on the stove for longer than absolutely necessary. That bowl saved me, and now it is the first thing I make when summer starts feeling like too much.
My sister came over unexpectedly last weekend with her two kids who declared they hated salad. I served this without mentioning the chickpea pasta, and within five minutes my nephew was asking if I could make it for his birthday party. Sometimes the most uncomplicated food wins over the pickiest eaters.
Ingredients
- Chickpea pasta: This holds up beautifully in cold salads and adds protein without the heaviness of wheat pasta
- English cucumber: Fewer seeds and thinner skin mean you can skip peeling entirely
- Cherry tomatoes: They burst in your mouth and do not make the salad watery like larger tomatoes can
- Fresh herbs: The combination of parsley, dill, and mint is what makes this taste like sunshine
- Lemon: Both zest and juice are nonnegotiable for that bright Mediterranean punch
- Extra virgin olive oil: Use the good stuff here since the dressing is simple and the flavor really comes through
Instructions
- Get your pasta ready:
- Boil the chickpea pasta according to the package directions, then drain and rinse immediately under cold water to stop the cooking and cool it down completely
- Prep your vegetables:
- While the pasta cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion into pieces small enough to not overwhelm each bite
- Chop all the herbs:
- Pile the parsley, dill, and mint together on your cutting board and give them a rough chop, keeping some texture rather than turning them into a fine confetti
- Make the dressing:
- Whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper until the mixture thickens slightly and turns cloudy
- Combine everything:
- Add the cooled pasta to the bowl with vegetables and herbs, pour the dressing over top, and use a large spoon to fold everything together gently
- Add the extras:
- If you are using feta and olives, fold them in last so the feta stays in nice crumbles rather than disappearing into the dressing
- Let it rest:
- Cill for at least 15 minutes, or up to 24 hours, giving the flavors time to really get to know each other
Save This became my go-to contribution for every potluck and backyard gathering last summer. There is something satisfying about watching people go back for seconds and thirds, then asking for the recipe while still chewing.
Making It Your Own
I have started adding diced bell peppers when I have them, and once I threw in some roasted red peppers from a jar which was a game changer. The base formula of chickpea pasta, fresh herbs, and lemon dressing works with whatever vegetables need using up.
Serving Suggestions
This stands alone perfectly for lunch, but if you want to bulk it up for dinner, serve alongside grilled fish or roasted vegetables. A crisp white wine cuts through the olive oil beautifully, though iced mint tea is just as refreshing.
Storage and Meal Prep
The salad keeps well for three to four days in the fridge, though I find the herbs lose some of their punch after day two. If you are meal prepping, store the dressing separately and toss it in right before eating to keep everything tasting fresh and bright.
- Use a glass container with a tight lid to prevent the onions from making everything in your fridge smell like onion
- Give it a quick stir before serving since the dressing settles at the bottom
- If the pasta seems dry after sitting, add a splash more lemon juice and olive oil
Save Sometimes the simplest recipes are the ones that stick around the longest, finding their way into your regular rotation until they become second nature.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Absolutely. This salad actually tastes better when chilled for at least 15 minutes before serving, allowing the flavors to meld. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. If it seems dry after chilling, simply drizzle with a bit more olive oil or lemon juice before serving.
- → What pasta can I substitute if chickpea pasta isn't available?
Whole-wheat pasta, lentil pasta, and regular durum wheat pasta all work wonderfully. Each brings its own flavor and nutritional profile. For a lower-carb option, try chickpea-based alternatives. Just adjust cooking time slightly based on the pasta type you choose.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with plant-based feta available at most grocery stores. The salad is naturally vegan with the standard ingredients. You might add roasted chickpeas, tofu, or grilled vegetables for extra protein and substance.
- → What dressing consistency should I aim for?
Whisk the olive oil, lemon juice, and other dressing ingredients until emulsified and slightly thickened. It should coat the back of a spoon and evenly distribute over the pasta. If too thick, thin with a tablespoon of water. If too thin, whisk in a bit more mustard for body.
- → Can I add protein to this salad?
Yes, several options work beautifully. Fold in cooked chickpeas, grilled chicken breast, shrimp, or crispy tofu cubes. A dollop of Greek yogurt mixed into the dressing also adds creaminess and protein. Start with 1/2 cup of additional protein per batch.
- → What's the best way to serve this at a picnic?
Transport the salad in an airtight container and keep it in a cooler with ice packs. Pack the dressing separately if traveling long distances, then toss everything together just before serving to maintain optimal texture. Bring extra lemon wedges and fresh herbs for garnish.