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Lemon Herb Pasta Salad with Marinated Chickpeas

Lemon Herb Pasta Salad with Marinated Chickpeas
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A bright, fresh, and wholesome Lemon Herb Pasta Salad with Marinated Chickpeas, featuring tender pasta, zesty lemon, aromatic herbs, crunchy vegetables, and protein-rich chickpeas marinated in a flavorful spice blend. Perfect for quick lunches, summer picnics, or a healthy side dish that’s easy to prepare and adaptable to many dietary preferences.

Ingredients

Scale

Pasta

  • 2 cups rotini, penne, or fusilli pasta (uncooked)

Marinated Chickpeas

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Herbs

  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped (or dill or basil)

Dressing and Garnishes

  • 2 tbsp extra virgin olive oil (for drizzling)
  • 1 tsp lemon zest, freshly grated
  • Optional: toasted pine nuts, crumbled feta cheese, lemon wedges for garnish

Instructions

  1. Prepare and Marinate the Chickpeas: Drain and rinse the canned chickpeas thoroughly. In a bowl, combine olive oil, fresh lemon juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Toss the chickpeas in this marinade and let them sit for at least 20 minutes to absorb the bold, zesty flavors.
  2. Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to stop cooking and cool the noodles, preserving a fresh and crisp texture for the salad.
  3. Prepare the Vegetables and Herbs: While the pasta cooks, chop cucumbers, halve cherry tomatoes, and finely dice red onions. Roughly chop your choice of fresh herbs—parsley, dill, or basil—to add aromatic freshness to the salad.
  4. Combine Ingredients: In a large bowl, mix together the cooled pasta, marinated chickpeas, and prepared vegetables. Drizzle with extra olive oil and add freshly grated lemon zest. Gently toss everything to evenly distribute the dressing and flavors.
  5. Adjust Seasonings and Chill: Taste the salad and adjust salt, pepper, or lemon juice as needed. Refrigerate the salad for at least 30 minutes before serving to allow the ingredients to meld and enhance the overall flavor.

Notes

  • Use fresh lemon juice and zest for the brightest citrus flavor; avoid bottled lemon juice.
  • Cook pasta al dente to maintain texture after chilling.
  • Marinate chickpeas for several hours if possible for deeper flavor infusion.
  • Chill the salad before serving to allow flavors to combine and keep it refreshing.
  • Add fresh herbs just before serving to maintain their vibrant color and aroma.
  • This salad is naturally vegan; omit cheese or use vegan cheese alternatives to keep it vegan.

Nutrition

Keywords: lemon herb pasta salad, marinated chickpeas, vegan pasta salad, Mediterranean salad, gluten-free pasta salad, summer salad, healthy lunch, plant-based protein

Find it online: https://marygourmet.com/lemon-herb-pasta-salad-with-marinated-chickpeas/