Save to Pinterest The first time I made this salad, I had just come home from a farmers market with a bag of mixed herbs and no real plan. My kitchen was warm from the afternoon sun, and I started chopping everything while listening to a podcast, somehow ending up with this bright, happy bowl of food that disappeared faster than I expected.
Last summer I brought this to a potluck where three different people asked for the recipe, which is basically the highest compliment a dish can get. Someone told me later they had to stop themselves from eating it straight from the serving bowl.
Ingredients
- Chickpea pasta: This holds up beautifully in cold salads and adds protein without the wheat, plus it has a subtly nutty flavor that works with fresh herbs
- Cucumber: Choose one that feels heavy for its size and skip the wax coated ones, you want that crisp crunch to shine through
- Cherry tomatoes: The sweetness balances the sharp lemon, and halving them releases juices that mingle with the dressing
- Red onion: A small amount goes a long way, soak the chopped pieces in cold water for ten minutes if you want to tame the bite
- Fresh herbs: The combination of parsley, dill, and mint is what makes this sing, do not substitute dried herbs here
- Lemon: Both zest and juice are non negotiable, the zest carries the essential oils that give you that bright lemon fragrance
- Extra virgin olive oil: Use one you actually like the taste of, since the dressing is simple and the oil flavor comes through
- Garlic: One clove is perfect, you want it present but not overwhelming
- Dijon mustard: This is what helps the dressing emulsify and stay creamy, plus it adds a tiny sharpness that cuts through the oil
- Salt and pepper: Taste before adding extra, the olives and feta will contribute saltiness
- Feta cheese: Optional but adds a creamy, salty element that makes the salad feel more substantial
- Kalamata olives: These bring a briny depth that keeps every bite interesting
Instructions
- Cook the pasta:
- Boil the chickpea pasta according to package directions, but check it a minute early since legume pastas can turn mushy if overcooked, then drain and rinse under cold water until the pasta feels cool to the touch
- Prep the vegetables:
- Dice the cucumber into small bite sized pieces, halve the cherry tomatoes, and finely chop the red onion, then toss them all into a large mixing bowl
- Chop the herbs:
- Give the parsley, dill, and mint a rough chop, you want them in pieces small enough to distribute evenly but not so fine they disappear
- Make the dressing:
- Whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper until the mixture thickens slightly and looks creamy
- Combine everything:
- Add the cooled pasta and chopped herbs to the vegetables, pour the dressing over the top, and toss gently until everything is evenly coated
- Add the finishing touches:
- Fold in the crumbled feta and sliced olives if you are using them, then taste and adjust seasoning if needed
- Let it rest:
- Cill the salad for at least fifteen minutes before serving, which gives the flavors time to meld and the pasta to absorb some of that bright dressing
Save to Pinterest My friend Sarah swears this salad saved her lunch routine, and now she keeps a batch in her fridge every week for those days when cooking feels like too much.
Make It Your Own
I have tried adding roasted red peppers, diced bell peppers, and even some cooked quinoa for extra bulk. The beauty here is that the dressing works with almost any fresh vegetable you have on hand.
Storage and Meal Prep
This keeps well in the fridge for three to four days, though the herbs will lose some of their punch after day two. If you know you are meal prepping, add the fresh herbs and dressing right before eating instead of mixing everything at once.
Serving Suggestions
This works as a standalone lunch or paired with grilled fish, roasted vegetables, or even as a side for a simple weeknight dinner. I have also served it over a bed of arugula for extra greens.
- A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully
- Iced herbal tea with mint echoes the fresh herbs in the salad
- Grilled bread rubbed with garlic makes this feel more like a meal
Save to Pinterest There is something about a bowl full of fresh herbs and bright citrus that just makes everything feel a little lighter.
Questions & Answers About This Recipe
- → Can I prepare this ahead of time?
Yes, this salad is ideal for meal prep. Assemble it up to 24 hours in advance and store in an airtight container. The flavors meld beautifully overnight. Add feta or olives just before serving to maintain optimal texture.
- → What herbs work best as substitutes?
Basil, chives, or tarragon complement the lemon dressing wonderfully. You can use any combination of fresh herbs you have available. Avoid overly strong varieties like oregano, which may overpower the delicate balance.
- → How do I make this vegan?
Simply omit the feta cheese or substitute it with plant-based feta alternatives. All other ingredients are naturally vegan. The dressing and pasta remain unchanged, making adaptation seamless.
- → Can I add protein sources?
Absolutely. Grilled chicken breast, chickpeas, white beans, or marinated tofu all pair excellently. Add approximately 150g cooked protein per serving for a heartier main course option.
- → What temperature should I serve this at?
Chilled is ideal for summer enjoyment, but room temperature works well too. Allow it to sit for 15-20 minutes after chilling to let flavors develop fully before serving.
- → Which pasta alternatives work if chickpea isn't available?
Lentil, whole wheat, or traditional durum wheat pasta are excellent substitutes. Each brings different nutritional profiles while maintaining the structural integrity and flavor compatibility of this dish.