Lemony Pasta Salad with Chickpeas & Herbs
A bright, garlicky pasta salad loaded with chickpeas, cherry tomatoes, and fresh herbs. Tossed in a tangy lemon vinaigrette and ready to eat in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 8 oz short pasta (penne, farfalle, or fusilli)
- 1.5 cups cherry tomatoes, halved
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil or parsley, chopped
- 1 whole lemon, zested and juiced
- 1 whole garlic clove, minced
- 3 tbsp olive oil
- 1 to taste salt and black pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente per package directions, ~10 minutes. Drain and rinse with cold water.
- 2
Halve cherry tomatoes. Slice red onion thin. Chop fresh basil. Mince garlic.
- 3
In a large bowl, whisk lemon juice, garlic, and olive oil until emulsified.
- 4
Add cooled pasta, chickpeas, tomatoes, onion, and basil to the dressing.
- 5
Toss everything together until coated. Season with salt, pepper, and lemon zest.
- 6
Taste and adjust seasoning. Chill until ready to serve or eat at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- large mixing bowl
- whisk
- microplane or box grater (for zest)
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