Herby Chickpea and Feta Pasta Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound pasta (casarecce, orzo, fusilli or bowties are favorites!)

1 (15 ounce) can chickpeas, drained and rinsed

1 heaping cup chopped persian cucumber (about 4 persian cucumbers)

1 pint heirloom cherry tomatoes, halved

6 ounces feta cheese, crumbled (about ¾ cup feta crumbles)

½ heaping cup roasted unsalted pistachios, roughly chopped

½ heaping cup pickled red onions

⅓ cup chopped fresh parsley

¼ cup chopped fresh mint or basil

2 to 3 tablespoons chopped fresh dill

For the lemon vinaigrette:

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

1 teaspoon dijon mustard

1 garlic clove, grated

½ teaspoon kosher salt

½ teaspoon red pepper flakes

1 teaspoon sugar or honey

Lots of freshly ground black pepper

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute and transfer to a large bowl.

In the large bowl with the pasta, add the chickpeas, cucumber, tomatoes, feta, pistachios, pickled red onions, parsley, mint and dill. Toss well to combine.

Make the vinaigrette: In a small bowl or mason jar: add the lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey) and lots of freshly ground black pepper. Whisk until well combined and emulsified, or alternatively, place a lid on the jar and shake until well combined.

Toss again to combine, then season with freshly ground salt and pepper to taste. Serves 4 to 6.

Nutrition

• Serving Size: 1 serving (based on 6)
• Calories: 595 kcal
• Total Fat: 23.1 g
• Saturated Fat: 6.1 g
• Total Carbohydrate: 77.3 g
• Dietary Fiber: 7.8 g
• Total Sugars: 7.9 g
• Protein: 20.6 g