20-Minute Herbed Chickpea Pasta Salad with Lemon Vinaigrette
May 14, 2020 (Last updated May 24, 2026) by Hannah Sunderani
Hiya friends! Today I am sharing a delicious Springy Lemon Vegan Pasta Salad. This recipe is easy, light, lemony, herby, and crunchy. Made with chickpea pasta to keep you fuller longer, fresh green beans, peas, and spring onion. Sprinkled with flavourful fresh herbs, and drizzled with a simple lemon dijon vinaigrette.
Certainly, it’s a delicious recipe you can make for gatherings with friends, picnics and bbq’s. It’s bright, light, simple and vegan. In addition, I’ve made this pasta salad gluten-free and filling – opting in for chickpea pasta. This is a great way to keep the recipe vegan as well since the pasta salad will stick with you without the need for adding something like chicken.
So, let me tell you exactly how to make this 20-Minute Easy Herbed Chickpea Pasta Salad with Lemon Vinaigrette , so you can enjoy it pronto!
The Ingredients:
This recipe uses simple wholefood ingredients. Here’s what you’ll need:
- Chickpea Pasta: I’ve opted-in for chickpea pasta so that this recipe sticks with you. It makes for a great meat-free dish! However, I recipe tested with regular pasta and it was still delish!
- Green beans: Fresh green beans makes this recipe feel so Springy! It adds delicious crunch and subtle sweetness to the pasta salad. I like to finely chop the green beans so that they mix well with the pasta for a nice mouth feel and good bite.
- Peas: fresh or frozen work great in this recipe; I recipe tested both ways and it was perfection. If using frozen, thaw by adding into a bowl and pouring boiled water overtop. Let sit 5 minutes then strain. Fresh peas are more easily found in the Spring time at local grocers or farmers markets!
- Parsley + Dill: These herbs feel so fresh and Springy to me! But feel free to swap with whatever herbs you have on hand. Mint and basil would also be amazing in this pasta salad.
- Lemon Juice: Used to make the simple lemon vinaigrette. Lemon keeps the pasta salad feeling bright and light. I much prefer this type of dressing vs. a creamy one for a refreshing pasta salad.
As you can see, there is just 8-ingredients for this recipe. Some ingredients are fresh, while others are pantry staples that you likely already have on hand.
How to make this chickpea pasta salad:
Making this pasta salad is easy and straightforward! Here’s what you’ll do:
So, there we have it. You’ve got yourself an easy, light, lemony, herby, and crunchy vegan pasta salad recipe. I think you and your loved ones are really going to enjoy it.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Herbed Chickpea Pasta Salad with Lemon Vinaigrette
Ingredients
- 17.6 oz chickpea pasta (500 g)
- pinch sea salt
- 2 tbsp olive oil
- 1 cup green beans chopped
- 1 cup green peas fresh, or frozen (steamed)
- 1/3 cup parsley chopped
- 1/3 cup dill chopped
- 4 green onion sliced
- 1/4 tsp sea salt
- 1/8 tsp pepper
Lemon Vinaigrette:
- 1/3 cup lemon juice 80 ml
- 1/3 cup olive oil + 1 tbsp
- 1 tbsp Dijon mustard
- 1 tbsp agave or honey, if not vegan
- 1 clove garlic finely chopped
- pinch sea salt
Instructions
- In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools.
- Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
- Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.
Notes
Approvals
Nutrition
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Swapped out the pasta for orzo and added Chickpeas. Excellent recipe.
This is one of my favourite pasta salads now! The more I eat it, the more I love it! I will for sure be making this every summer!
I’m so glad to hear that Krystal! I love it too!
I’m so glad to hear it Krystal! Enjoy every bite!!
Hi
do you not cook the green beans and the peas before placing in the finished tub with the pasta?
im a total beginner
Thanks
mark
Hi Mark! Since it’s a pasta salad I left the beans and peas uncooked, they are so fresh and flavourful in the summertime and I love them raw! However, if you prefer cooked you can absolutely do that too! I recommend chopping the bean and tossing in boiling water with the peas for about 3 minutes. Then rinse with cold water to keep their vibrant colour. But as I said, it’s really delicious in the pasta salad raw. Hope you enjoy it whichever way you choose!