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
- ⅓ 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.