Lemon Herb Chickpea Pasta Salad

Last summer, my neighbor brought this to our block party and I literally hovered over the bowl the entire afternoon. The crunch of cucumber against the tender chickpea pasta was unexpected in the best way possible. I begged for the recipe right there, standing between her famous potato salad and someone's mediocre coleslaw. Now it's the dish I'm always asked to bring to gatherings.

I made this for my sister's baby shower last spring when we needed something that worked for everyone's dietary restrictions. Watching my pregnant sister go back for thirds while my gluten-free aunt raved about finally eating something delicious at a party was pretty much victory enough. The best part was throwing it together in twenty minutes while catching up with my mom in the kitchen.

Ingredients

• 250 g (9 oz) chickpea pasta: This stuff has come a long way from the chalky gluten-free options of years past. Rinse it really well after cooking to remove any residual starch that might make the salad gummy.
• 1 large cucumber, diced: English cucumbers work beautifully here since they have fewer seeds and thinner skin. If you only have regular cucumbers, peel them partially in stripes for a prettier look.
• 1 cup cherry tomatoes, halved: Grape tomatoes work just as well. I've learned the hard way that bigger tomatoes make the salad too watery, so stick with the small sweet ones.
• 1/4 red onion, finely chopped: Soak the chopped onion in ice water for ten minutes if you find it too pungent. This little trick takes the harsh edge off while keeping that lovely pink color.
• 1/4 cup fresh parsley, chopped: Flat-leaf parsley gives a cleaner flavor than curly. Don't be shy with the herbs, they're what makes this sing.
• 2 tbsp fresh dill, chopped: If you're not a dill person, fresh basil works wonderfully too. Just keep the total herb amount the same.
• 2 tbsp fresh mint, chopped: This is the secret ingredient that makes it taste surprisingly bright. Remove any tough stems before chopping.
• 1/4 cup extra virgin olive oil: Really good olive oil matters here since the dressing is so simple. Use something you'd drizzle on bread.
• Zest and juice of 1 large lemon: Zest before you juice, obviously. I roll the lemon on the counter first to get every last drop of juice out.
• 1 garlic clove, minced: Fresh garlic is non-negotiable. Powdered garlic would taste sad and dusty in something this fresh.
• 1 tsp Dijon mustard: This helps the dressing emulsify and adds a subtle tang. Whole grain mustard works too if you want more texture.
• 1/2 tsp sea salt: Taste the salad before adding more since the pasta water might have been salted and olives or feta will add saltiness too.
• 1/4 tsp freshly ground black pepper: Grind it fresh if you can. The pre-ground stuff in a shaker just doesn't have the same punch.
• 1/4 cup crumbled feta cheese: Totally optional but adds a creamy, salty element. Vegan feta works surprisingly well if you need to keep it plant-based.
• 1/4 cup kalamata olives: Pitted and sliced. These add briny pops that contrast beautifully with the fresh vegetables.

Instructions

Cook your pasta to perfect tenderness:

Boil the chickpea pasta according to package directions, then drain and immediately rinse under cold water. This stops the cooking and washes away that sticky coating that gluten-free pasta sometimes gets.

Prep your vegetables while the pasta cooks:

Dice the cucumber, halve the tomatoes, and chop that red onion pretty small so no one gets an overwhelming onion bite. Throw them all into your largest serving bowl.

Add all that gorgeous fresh herbs:

Chop the parsley, dill, and mint and add them to the vegetables. The kitchen will start smelling amazing at this point, which is basically half the point of cooking.

Whisk together the dressing:

In a small jar or bowl, combine the olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper. Whisk until it thickens slightly and looks beautifully emulsified.

Bring it all together:

Add the cooled pasta to the vegetable bowl, pour over that zesty dressing, and toss everything gently. The pasta should glisten without swimming in dressing.

Add your finishing touches:

Fold in the crumbled feta and olives if you're using them. Taste and adjust the seasoning if needed, then let it chill for at least 15 minutes.

Save

This became my go-to dish during those exhausting newborn days with my second baby. I could make it during nap time with one hand while bouncing a fussing infant with the other. Something about eating something fresh and vibrant made those hard weeks feel a little more manageable.

Make It Your Own

The beauty of this recipe is how forgiving it is to substitutions and additions. I've added roasted red peppers for sweetness, swapped in zucchini ribbons during peak summer, and tossed in avocado when I wanted something creamier without dairy.

Serving Suggestions

This makes an excellent standalone lunch but also shines alongside grilled fish or chicken. I've served it on a bed of arugula for extra greens and stuffed it into whole wheat pita with some hummus for a portable version.

Storage and Meal Prep

The salad keeps well in the refrigerator for up to three days, though the pasta will continue absorbing the dressing. Give it a little squeeze of fresh lemon and a drizzle of olive oil before serving leftovers to brighten it back up.

• Store in an airtight container to prevent the pasta from drying out
• Add fresh herbs right before serving if making ahead
• The flavors actually deepen after a day, making it excellent for leftovers

Save

There's something deeply satisfying about a recipe that comes together so simply yet tastes so complex and fresh. This pasta salad has become my definition of summer in a bowl.

Q&A About the Recipe

→ Can I make this ahead of time?

Absolutely! This dish actually tastes better after chilling for a few hours. The flavors meld together beautifully, making it ideal for meal prep. Store in an airtight container for up to 3 days.

→ What can I substitute for chickpea pasta?

Whole-wheat pasta, lentil pasta, or traditional pasta work well. Cook times may vary slightly, so follow package instructions and adjust accordingly.

→ Is this suitable for vegans?

Yes! Simply omit the feta cheese or use a plant-based alternative. The remaining ingredients are naturally vegan-friendly.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse the cooked pasta under cold water to stop cooking and remove excess starch. Add the dressing just before serving, or keep extra dressing on hand to refresh leftovers.

→ Can I add protein to this dish?

Certainly! Grilled chicken, cooked chickpeas, or white beans make excellent additions. You can also add toasted pine nuts or walnuts for extra texture and plant-based protein.

→ What other vegetables work well in this salad?

Bell peppers, radishes, carrots, or artichoke hearts complement the flavors beautifully. Feel free to use what's in season or what you have on hand.