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Lemon Herb Chickpea Pasta Salad – vegetarian recipe
Stav Kogan

Lemon Herb Chickpea Pasta Salad

Say hello to your new favorite make-ahead meal! This Lemon Herb Chickpea Pasta Salad is an absolute explosion of fresh, vibrant flavors, packed with hearty chickpeas, tender artichoke hearts, juicy tomatoes, and a zesty lemon-dill dressing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 serving
Calories: 270
Ingredients Method Nutrition

Ingredients
  

  • 12 oz (340 g) tri-color pasta, such as farfalle, penne, or shells
  • 1 15-oz / 425 g (15 oz) can chickpeas, rinsed and drained
  • 8 cups (1920 ml) (1.9 L) fresh baby spinach
  • 1 14-oz / 396 g (14 oz) can quartered artichoke hearts in water, drained
  • 1½ cups / 360 ml (12.2 fl oz) cherry or grape tomatoes, halved
  • ½ cup (120 ml / 4.1 fl oz) chopped pepperoncini
  • ½ cup (120 ml / 4.1 fl oz) fresh basil, chopped
  • ¼ cup (60 ml / 2 fl oz) fresh dill, chopped
  • 1 large lemon, zested and juiced
  • 1 Tbsp (15 ml) extra virgin olive oil
  • ½ tsp (2.5 ml / 0.1 fl oz) each sea salt and freshly ground black pepper
  • For a fun twist that kids will love, use colorful bowtie pasta. To make this dish gluten-free, simply substitute your favorite gluten-free pasta, like one made from brown rice or chickpeas.
  • For the best texture, lightly mash about half of the chickpeas with a fork before mixing them in. This helps create a creamier consistency that binds the salad together.
  • This salad is perfect for meal prep! It will keep in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.
  • Feel free to customize with other fresh ! Kalamata olives, chopped red onion, or crumbled vegan feta would all be fantastic additions.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Before draining, reserve about ¼ cup / 60 ml (2 fl oz) of the starchy pasta water.
  4. While the pasta is cooking, prepare the other .
  5. In a large serving bowl, add the drained chickpeas. For a creamier texture, you can gently mash about half of the chickpeas with a fork.
  6. Drain the cooked pasta and transfer it to the large bowl with the chickpeas. Immediately add the fresh spinach and toss; the heat from the pasta will gently wilt the leaves.
  7. Add the artichoke hearts, tomatoes, pepperoncini, basil, dill, lemon zest and juice, olive oil, salt, and pepper to the bowl.
  8. Toss everything together until well combined.
  9. If the salad seems a bit dry, add a tablespoon or two of the reserved pasta water to create a light sauce.
  10. Serve warm, at room temperature, or chilled.

Nutrition

Calories: 270kcalCarbohydrates: 45gProtein: 11gFat: 4g

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