Herby Chickpea and Feta Pasta Salad
The Herby Chickpea and Feta Pasta Salad is a vibrant twist on the beloved “Jennifer Aniston” salad, elevated with pasta for a heartier touch. This recipe marries fresh herbs, crisp vegetables, and creamy feta in perfect harmony.
Bursting with flavor and texture, every bite features savory pistachios, tangy pickled onions, and tender chickpeas, all brought together by a zesty lemon vinaigrette. It’s a satisfying dish that’s as nourishing as it is delicious.
Ready in just 20 minutes, this salad is your go-to for a quick, wholesome lunch or dinner. Whether served solo or with added protein, it’s guaranteed to impress.
Herby Chickpea and Feta Pasta Salad: Ingredients Spotlight
- Pasta: The foundation of this salad, delivering a satisfying bite that pairs beautifully with the vibrant mix-ins.
- Chickpeas: Creamy and protein-packed, they add heartiness and a nutty undertone to every bite.
- Feta Cheese: Salty, tangy crumbles that melt into the dish, elevating its Mediterranean charm.
- Heirloom Cherry Tomatoes: Juicy and sweet, these burst with freshness and balance the richness of other elements.
- Persian Cucumbers: Crisp and refreshing, they bring a delightful crunch and lightness.
- Roasted Pistachios: Earthy and nutty, adding a layer of texture and flavor complexity.
- Pickled Red Onions: Tangy and zesty, these brighten the dish with a subtle sharpness.
- Fresh Herbs (Parsley, Mint, Dill): Fragrant and vibrant, they tie the salad together with layers of herby freshness.
- Lemon Vinaigrette: The zesty dressing that infuses each ingredient with a bright, citrusy finish.
Recipe Tips
- Master the Pasta Prep: Cook your pasta to al dente for the perfect texture that holds up in the salad. After draining, rinse it with cool water to stop the cooking process and prevent clumping. This ensures your salad is light and refreshing.
- Optimize the Herbs: Use a blend of parsley, mint, and dill for a layered herby flavor. Chop them just before mixing to retain their bright, aromatic notes. For variation, basil can substitute mint, adding a slightly sweeter profile.
- Customize Your Crunch: Roasted pistachios are divine, but you can switch things up with toasted almonds or pine nuts for a different nutty flavor. Always chop nuts just before adding them to preserve their crisp texture and rich taste.
What to Serve with Herby Chickpea and Feta Pasta Salad
- Grilled Chicken or Shrimp: A simple lemon-herb marinade complements the salad’s bright vinaigrette, adding a hearty protein for a complete meal.
- Flatbread or Pita: Soft, warm bread is perfect for scooping up this flavorful salad, making it a satisfying lunch or casual dinner.
- Roasted Vegetables: Try roasted zucchini, eggplant, or bell peppers for a warm side that complements the salad’s fresh ingredients and Mediterranean flair.
Frequently Asked Questions (FAQ)
- Can I make this salad ahead of time?
Absolutely! Prepare the pasta and chop the vegetables in advance. Store the vinaigrette separately and toss everything together just before serving to keep it fresh. - What other proteins can I add?
In addition to chicken, grilled tofu, shrimp, or even boiled eggs work wonderfully to make this salad more filling. - How can I make this recipe vegan?
Replace the feta with a plant-based alternative or nutritional yeast, and use maple syrup or agave in the vinaigrette instead of honey. - What’s the best way to store leftovers?
Store the salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible to maintain the texture of the ingredients.
Herby Chickpea and Feta Pasta Salad
The Herby Chickpea and Feta Pasta Salad is a vibrant twist on the beloved “Jennifer Aniston” salad, elevated with pasta for a heartier touch. This recipe marries fresh herbs, crisp vegetables, and creamy feta in perfect harmony.
Ingredients
- 1 pound of pasta ideal shapes include bowties, fusilli, orzo, or casarecce
- 1 can of chickpeas 15 ounces, thoroughly rinsed and drained
- 1 pint of heirloom cherry tomatoes sliced into halves
- 1 heaping cup of Persian cucumber finely chopped (approximately four cucumbers)
- 6 ounces of feta cheese crumbled (around ¾ cup)
- ½ heaping cup of roasted unsalted pistachios, coarsely chopped
- ½ heaping cup of pickled red onions
- â…“ cup of fresh parsley chopped
- ¼ cup of fresh mint or basil chopped
- 2 to 3 tablespoons of fresh dill chopped
- For the Lemon Vinaigrette:
- ¼ cup of freshly squeezed lemon juice
- ¼ cup of extra-virgin olive oil
- 1 teaspoon of Dijon mustard
- 1 clove of garlic finely grated
- ½ teaspoon of kosher salt
- ½ teaspoon of red pepper flakes
- 1 teaspoon of sugar or honey
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse under cool water for one minute to halt further cooking. Transfer the pasta to a spacious mixing bowl.
- To the bowl with the pasta, add the rinsed chickpeas, halved cherry tomatoes, chopped cucumbers, crumbled feta cheese, pistachios, pickled red onions, parsley, mint, and dill. Gently toss all the ingredients together to combine evenly.
- Prepare the vinaigrette by combining the lemon juice, olive oil, Dijon mustard, grated garlic, kosher salt, red pepper flakes, sugar (or honey), and freshly ground black pepper in a small bowl or a mason jar. Whisk vigorously until emulsified, or alternatively, secure the lid on the jar and shake until the mixture is thoroughly blended.
- Pour the vinaigrette over the salad mixture and toss again to ensure even coating. Taste and adjust seasoning with additional salt and pepper as needed. This dish serves 4 to 6 people.
Notes
For a protein boost, incorporate one cup of diced, cooked chicken breast into the salad.
