Vibrant chickpeas, cucumber, olives, and feta blend with pasta in a zesty lemon-herb dressing.
# What you'll need:
→ Pasta
01 - 8 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables & Legumes
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, halved Kalamata olives, crumbled feta cheese, and chopped parsley.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until well emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently until all components are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for 20 to 30 minutes to allow flavors to meld before serving.
