A bright blend of chickpeas, pasta, cucumbers, olives, and feta tossed in lemon-herb vinaigrette.
# What You Need:
→ Pasta
01 - 8 oz short pasta such as 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 crumbled feta cheese
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:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold running water, and set aside to cool.
02 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, halved olives, crumbled feta cheese, and fresh parsley.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper until well emulsified.
04 - Add the cooled pasta to the bowl containing the vegetables and chickpeas. Pour the vinaigrette over the salad and toss gently until evenly coated.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 20 to 30 minutes to allow flavors to develop and meld.
