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–+ servings
Pea & Chickpea Pasta Salad
Amy

Pea & Chickpea Pasta Salad

This Pea & Chickpea Pasta Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is simple to make. Ready in just 20 minutes, it’s an ideal choice for busy weeknights or last-minute gatherings.
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Servings: 4
Ingredients Method

Ingredients
  

for the dressing
  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • ½ to 1 teaspoon dijon mustard I like this brand
  • pinch of red pepper flakes
  • 1 smashed clove of garlic
  • salt & pepper
toss together with
  • 1 cup dried pasta I like Jovial's brown rice (plus reserve some pasta water)
  • ¼ cup chickpeas cooked and drained
  • ¼ cup peas
  • ¼ cup chopped or crumbled feta
  • a few handfuls of fresh leafy herbs parsley, basil, tarragon or mint are all good choices

Method
 

  1. In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
  2. Cook your pasta in salty water until al dente.
  3. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency.
  4. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
  5. Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.
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