Ingredients
Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the chickpea pasta according to the package instructions. Taste near the end — chickpea pasta cooks faster than wheat pasta. Drain and rinse under cold water. Set aside to cool.
Step 2: Prep the Vegetables
- While the pasta cools, chop the cucumber, bell pepper, onion, and tomatoes. Rinse and drain the cooked chickpeas.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until smooth.
Step 4: Combine Everything
- In a large salad bowl, mix the cooled pasta, chickpeas, and chopped vegetables. Pour in the dressing and toss gently until evenly coated.
Step 5: Add Finishing Touches
- Fold in the feta cheese, black olives, and parsley. Taste and add more salt, pepper, or lemon juice if needed.
Step 6: Chill and Serve
- You can serve it right away or refrigerate it for 30 minutes to let the flavors blend. Serve cold or at room temperature.
Notes
- Don’t overcook chickpea pasta — it softens fast. Keep it slightly firm for the best texture.
- Add any seasonal vegetables you like — roasted zucchini, corn, or spinach all work well.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freshen leftovers, drizzle a little olive oil and lemon juice before serving.