Chickpea Pasta Salad
Serves 4-6
Ingredients
Salad
- 8 oz annelini pasta or desired shape, cooked and fully cooled
- 3 small seedless cucumbers small diced
- 4 oz feta cheese crumbled
- 1 (15oz) can garbanzo beans drained and rinsed
- ½ cup chopped marinated artichoke hearts
- ½ cup sliced green castelvetrano olives
- ½ cup sliced sundried tomatoes
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 3 scallions tops and bottoms thinly sliced
Dressing
- 1 Tbsp honey
- 1 tsp dijon mustard
- 3 Tbsp red wine vinegar
- Zest of one lemon
- 2 Tbsp lemon juice
- ½ cup olive oil
- ½ tsp kosher salt
- ½ tsp fresh black pepper
Instructions
- Add pasta, cucumbers, feta, garbanzo beans, artichokes, olives, sundried tomatoes, dill, parsley, and scallions to a large bowl. Set aside.
- In a small bowl whisk, honey, dijon, vinegar, lemon zest, lemon juice, olive oil, salt and pepper until combined.
- Pour dressing over the salad and toss to combine.
- Taste the salad and add additional salt and pepper if desired. Enjoy!
- This can be made ahead and stored in the fridge! Toss and season with more salt, pepper, olive oil, and/or vinegar if needed before serving.
Video
Tried this recipe?Let us know how it was!
This recipe is wonderful! So easy to put together, the flavors really pop with the fresh dill. It was good right away and even better the next day after it chilled. I can’t wait to make this again.