20-Minute Herbed Chickpea Pasta Salad with Lemon Vinaigrette
This simple chickpea pasta salad is vegan and gluten-free. It's a crunchy and herby pasta salad made with peas, green beans, fresh dill, and parsley. Finished with a simple lemon dijon vinaigrette.
Servings 6 people
Calories 471kcal
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
My advice is to cook pasta noodles for 2-3 minutes less than recommended on package. Until just al-dente. Pasta will continue to cook as it cools. This will ensure ideal texture and consistency for pasta salad.
If using frozen peas, steam for 30s-1 minute, until bright vivid green.
Nutritional information is a rough estimate.
Nutrition
Calories: 471kcal | Carbohydrates: 56g | Protein: 23g | Fat: 22g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 171mg | Fiber: 14g | Sugar: 12g | Vitamin A: 873IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 9mg