Smart Recipe Kitchen

2026-05-03

This lemon herb chickpea pasta salad is practical for lunches, potlucks, or an easy dinner side. It keeps well in the refrigerator and tastes brighter after the dressing has a little time to settle in. Serves 4 to 6.

Ingredients:

• 12 ounces rotini or fusilli
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/3 cup finely chopped red onion
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions:

1. Cook the pasta in salted water until al dente. Drain, rinse briefly with cool water, and let it drain well.
2. In a large bowl, combine the pasta, chickpeas, tomatoes, cucumber, red onion, feta, and parsley.
3. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, salt, pepper, and oregano.
4. Pour the dressing over the salad and toss until evenly coated.
5. Chill for 20 minutes if time allows, then toss again and serve.

Why it works:

The chickpeas add protein and texture, while the lemon-Dijon dressing keeps the salad lively without being heavy.

Timing:

Prep 15 minutes, cook 10 minutes, total about 25 minutes.