Vibrant chickpeas, pasta, cucumber, olives, and feta combine in a zesty lemon-herb vinaigrette.
# 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
# How to Make It:
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.
02 - In a large bowl, combine the drained chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until well emulsified.
04 - Add the cooled pasta to the bowl with vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 20-30 minutes to allow flavors to meld.
