Bright chickpeas, cucumber, olives, and feta blend with pasta in a zesty lemon-herb dressing for a refreshing dish.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta such as penne, fusilli, or farfalle
→ Vegetables and Legumes
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese
08 - 2 tablespoons fresh parsley, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold running water, and set aside to cool completely.
02 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, halved Kalamata olives, crumbled feta cheese, and fresh parsley.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well emulsified and combined.
04 - Add the cooled pasta to the bowl containing the vegetables and chickpeas. Pour the prepared dressing over the salad and toss gently with salad tongs or a large spoon until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature, or refrigerate for 20 to 30 minutes to allow flavors to develop and meld before serving.
