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Lemon Herb Pasta Salad with Marinated Chickpeas

Lemon Herb Pasta Salad with Marinated Chickpeas
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Lemon Herb Pasta Salad with Marinated Chickpeas is a fresh, vibrant, and flavorful dish combining tender short pasta with zesty lemon juice, fresh herbs, juicy cherry tomatoes, and protein-packed marinated chickpeas. It is a light, wholesome, and versatile salad perfect as a main or side for summer lunches, picnics, or gatherings, easily adaptable to vegan and gluten-free diets.

Ingredients

Scale

Pasta

  • 2 cups short pasta (rotini, penne, or farfalle)

Chickpeas and Marinade

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Fresh Vegetables and Herbs

  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 2 tablespoons fresh mint, finely chopped

Additional Seasoning and Dressing

  • Extra olive oil (optional, for drizzling)
  • Extra fresh lemon juice (optional, to taste)
  • Salt and black pepper, to adjust seasoning

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the best texture.
  2. Marinate the Chickpeas: Drain and rinse canned chickpeas thoroughly. In a bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and pepper. Toss the chickpeas in this marinade and let them sit for at least 20 minutes, or up to an hour, to soak up all the zesty flavors.
  3. Chop Fresh Ingredients: While the chickpeas marinate, finely chop parsley, basil, and mint leaves. Halve the cherry tomatoes and thinly slice red onion to add brightness and color to the salad.
  4. Combine and Dress: In a large mixing bowl, combine the cooled pasta, marinated chickpeas with any remaining marinade, fresh herbs, cherry tomatoes, and red onions. Drizzle with a little extra olive oil and lemon juice if desired. Toss gently but thoroughly to combine.
  5. Season and Chill: Taste and adjust salt and pepper to your liking. Chill the salad in the refrigerator for at least 30 minutes before serving, allowing all the flavors to meld beautifully.

Notes

  • Use fresh herbs rather than dried for a vibrant, lively flavor.
  • Do not overcook pasta; al dente texture prevents mushiness when chilled.
  • Marinate chickpeas longer (ideally up to an hour or overnight) for deeper flavor.
  • Adjust lemon juice gradually to balance citrus brightness.
  • Serve the salad chilled or at room temperature to enhance freshness.
  • Top with extra lemon zest, fresh herbs, or a drizzle of quality olive oil for garnish.
  • Pairs well with grilled chicken, fish, or roasted vegetables.
  • Store leftovers in an airtight container in the fridge for up to 3 days; flavors deepen over time.
  • Freezing not recommended due to fresh herbs and lemon affecting texture and taste.
  • No reheating necessary; best served cold or room temperature.

Nutrition

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

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