Save It The first time I made this was on a whim after finding a box of chickpea pasta at the back of my pantry during a particularly hot July. I had no energy to turn on the oven, and the fresh herbs from my window box were begging to be used. What came together in about twenty minutes has since become my go-to for impromptu picnics and lazy summer dinners when cooking feels like too much but eating well still matters.
I brought this to a friends rooftop gathering last summer, and honestly, people went quiet for a full minute just eating. Someone asked for the recipe before they even finished their first serving. Theres something about the combination of cool cucumbers, bright herbs, and that tangy lemon dressing that makes you feel like youre eating something from a fancy cafe, not something you threw together while still in your pajamas.
Ingredients
- Chickpea pasta: This pasta has a subtle nutty flavor and fantastic protein content, plus it stays firm in cold salads where regular pasta can turn gummy
- English cucumber: Fewer seeds and thinner skin mean you can dice it quickly without peeling, and it stays crisp for days
- Cherry tomatoes: Their sweetness balances the tangy lemon dressing, and they hold their shape better than sliced tomatoes
- Fresh herbs: The combination of parsley, dill, and mint creates layers of freshness that dried herbs could never replicate
- Extra virgin olive oil: Use your best olive oil here since the dressing is simple and quality really shines through
- Lemon: Both zest and juice are essential for that bright, sunny flavor that makes this salad sing
- Garlic: One clove is perfect, mellowed by the olive oil rather than raw and aggressive
- Dijon mustard: This is the secret ingredient that helps the dressing emulsify and stay creamy without any dairy
- Feta cheese: Optional but adds a creamy, salty contrast that makes everything else pop
- Kalamata olives: These bring a briny depth that keeps the salad from being too light or one-note
Instructions
- Cook the chickpea pasta:
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente, then drain immediately and rinse under cold water until completely cool to stop the cooking process.
- Prep all the vegetables:
- While pasta cooks, dice the cucumber into small, bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion so everything is ready to assemble quickly.
- Chop the fresh herbs:
- Give yourself plenty of time with this step since fresh herbs need to be cut finely, and try to keep them separate until you combine everything so their flavors stay distinct.
- Make the lemon dressing:
- Whisk together olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small jar until completely combined and slightly thickened.
- Combine everything:
- Pour the cooled pasta over the vegetables and herbs in a large bowl, drizzle with dressing, and toss very gently to coat without crushing the tomatoes or herbs.
- Add finishing touches:
- Fold in feta and olives if using, then refrigerate for at least fifteen minutes to let flavors meld, though this salad tastes even better the next day.
Save It This salad has saved me more times than I can count, those days when the kitchen feels too hot to even think about cooking but I still want something that feels nourishing and complete. My partner now requests it specifically for weekend lunch prep, saying it tastes like sunshine even on cloudy days.
Make It Your Own
I have discovered that chickpea pasta can be tricky to find depending on where you live, but lentil pasta works just as well and has a similar texture profile. The real flexibility comes with the vegetables, anything crunchy and fresh will work beautifully in place of what is listed here. I have made versions with bell peppers, radishes, even thinly sliced raw zucchini when the garden was overflowing.
Serving Suggestions
This salad is substantial enough to stand alone as a light meal, but I love serving it alongside grilled fish or roasted vegetables for something more filling. The lemon herb flavors pair perfectly with white fish, salmon, or even grilled chicken if you want to add more protein. For a complete Mediterranean spread, serve with hummus, olives, and warm pita bread.
Storage And Meal Prep
This salad keeps beautifully in the refrigerator for three to four days, making it ideal for Sunday meal prep. The flavors actually develop and become more complex overnight, so I often make it the day before I plan to serve it. Just keep in mind that the pasta will continue to absorb the dressing, so you might want to refresh with a squeeze of lemon and a drizzle of olive oil before serving leftovers. Store in an airtight container and give it a good toss before serving to redistribute any dressing that has settled at the bottom.
- Wait to add fresh herbs until just before serving if making more than one day ahead
- Bring the salad to room temperature for about fifteen minutes before serving for the best flavor and texture
- The feta can become quite firm when chilled, so let the salad sit out briefly to soften it slightly
Save It There is something deeply satisfying about a dish that comes together so simply yet delivers such complex, vibrant flavors. I hope this becomes your summer staple too, the recipe you turn to when you want something fresh and nourishing without spending hours over a hot stove.
Recipe FAQs
- → What type of pasta is used in this salad?
Chickpea pasta provides a protein-rich and gluten-free base, making it both nutritious and hearty.
- → Can I prepare the lemon dressing in advance?
Yes, whisk the lemon zest, juice, olive oil, garlic, mustard, salt, and pepper ahead of time for convenience.
- → Are there vegan options for this salad?
Omit the feta cheese or substitute with a plant-based alternative to keep the salad vegan-friendly.
- → How long should the salad be chilled?
Chill for at least 15 minutes before serving to allow flavors to meld and enhance freshness.
- → What herbs complement the salad’s flavor?
Fresh parsley, dill, and mint add aromatic, layered flavors that brighten the dish.
- → Can I add other protein sources?
Yes, cooked chickpeas or grilled chicken can be folded in for added protein and texture.