Italian Pasta Salad with Chickpeas & Herbs
A vibrant cold pasta salad loaded with chickpeas, fresh vegetables, and a bright lemon-herb dressing. Perfect for meal prep, picnics, or a light dinner that tastes better the next day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 16g
Ingredients
- 12 oz short pasta (penne, farfalle, or ditalini)
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- ½ medium red onion
- 1 cup fresh parsley and basil (chopped), divided
- 2 whole lemon
- 5 tbsp extra-virgin olive oil
- ¾ cup shaved Parmesan cheese
- 1 to taste salt and black pepper
Instructions
- 1
Halve the cherry tomatoes. Dice the cucumber into 1/2-inch chunks.
- 2
Dice the bell pepper and red onion into 1/4-inch pieces.
- 3
Juice both lemons into a small bowl. Whisk in 5 tbsp olive oil, salt, and pepper.
- 4
Boil pasta in salted water until al dente, ~9 minutes. Drain and rinse with cold water.
- 5
Transfer cooled pasta to a large bowl. Add chickpeas, tomatoes, cucumber, bell pepper, and red onion.
- 6
Pour dressing over salad. Toss until everything is coated and evenly distributed.
- 7
Fold in 3/4 cup fresh herbs. Top with shaved Parmesan and remaining herbs.
- 8
Refrigerate at least 30 minutes before serving. Flavors deepen after 2+ hours.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- small bowl
- whisk
- cutting board
- knife
- wooden spoon
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