Lemon Herb Chickpea Pasta

Last summer my friend Sarah dropped by unexpectedly with a massive bag of fresh herbs from her garden. She said something about needing to use them before they wilted, and somehow that turned into us throwing together this pasta salad on her back porch while her kids ran through the sprinkler. The combination of mint and dill seemed odd at first, but one bite convinced me completely.

I brought this to a neighborhood potluck last month and three different people asked for the recipe. My neighbor admitted she usually hates pasta salad because its either drowning in mayonnaise or completely bland, but she went back for seconds of this one. Watching people genuinely enjoy something healthy feels pretty good.

Ingredients

• Chickpea pasta: This pasta holds up beautifully and never gets mushy, plus it packs way more protein than regular pasta
• Fresh herbs: The trio of parsley, dill, and mint creates this incredible brightness that dried herbs could never achieve
• Lemon: Both the zest and juice are non negotiable here, theyre what makes the whole dish sing
• English cucumber: Fewer seeds and thinner skin means no need to peel it, plus they stay crunchier longer
• Extra virgin olive oil: Use the good stuff here since the flavor really comes through in the dressing
• Red onion: Finely chopped adds just the right amount of sharp bite without overwhelming
• Dijon mustard: This is the secret ingredient that makes the dressing cling to every single piece of pasta

Instructions

Cook the pasta perfectly:

Boil the chickpea pasta according to the package, then rinse it immediately under cold water to stop the cooking and keep it from getting sticky

Prep all your vegetables:

Dice that cucumber into bite sized pieces, halve the cherry tomatoes, and chop the red onion as finely as your patience allows

Chop the fresh herbs:

Pile the parsley, dill, and mint together and chop them all at once, keeping everything roughly the same size

Whisk together the dressing:

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper until it comes together into a creamy emulsion

Combine everything:

Add the cooled pasta to the bowl with vegetables and herbs, pour over that bright dressing, and toss everything gently until its evenly coated

Let it rest:

Refrigerate for at least 15 minutes before serving, which lets the flavors meld and the pasta soak up some of that delicious dressing

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My sister texted me at midnight last week saying she made this for her family dinner and her husband who claims to hate anything vegetarian literally licked his plate. She sent a photo of the empty bowl and I felt oddly proud. Food bringing people together is such a cliché until you actually witness it happening in your own kitchen.

Making It Your Own

Sometimes I toss in diced bell peppers for extra crunch or swap in arugula if I have some that needs using. The beauty here is that the herb lemon base works with literally whatever vegetables are in your fridge.

Serving Suggestions

This pairs beautifully with grilled fish or can stand alone as a complete meal. I love packing it for lunch because it never gets soggy like other pasta salads tend to do.

Storage & Prep

The leftovers will keep for three days in the fridge and actually taste better on day two. The pasta continues to soak up that bright lemon herb dressing as it sits.

• Store it in an airtight container and give it a good stir before serving again
• If it seems dry the next day, a squeeze of fresh lemon brightens everything right back up
• The pasta will absorb liquid overnight, so you might want to add a tiny splash more olive oil

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Hope this becomes one of those recipes you turn to again and again without even thinking about it.

Common Questions

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for a few hours or overnight. The flavors meld together beautifully, making it ideal for meal prep or picnics.

→ What can I substitute for chickpea pasta?

Whole-wheat pasta, lentil pasta, or traditional pasta work well. If not avoiding gluten, regular pasta is a fine substitute.

→ How long does this keep in the refrigerator?

This stores well for 3-4 days in an airtight container. The vegetables stay crisp and the pasta absorbs the dressing nicely over time.

→ Can I add protein to make it more filling?

Absolutely. Grilled chicken, cooked chickpeas, or white beans would all complement the Mediterranean flavors beautifully.

→ What herbs work best in this dish?

Parsley, dill, and mint create the classic Mediterranean flavor profile. Fresh basil would also be a lovely addition.

→ Is this suitable for meal prep?

Perfect for meal prep. The flavors improve over time and it holds up well for several days in the refrigerator.