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Summer Pasta Salad with Chickpeas and Fresh Herbs
Youssef Hb

Summer Pasta Salad with Chickpeas and Fresh Herbs

A vibrant Mediterranean salad blending toasted pine nuts, lemon-herb dressing, and peppery arugula for a quick, protein-packed dinner. The Dijon dressing mellow over time, offering bold flavors without effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 cups Semolina Fusilli Pasta
  • 2 cups Cherry Tomatoes, halved
  • 1½ cups Cooked Chickpeas (drained 15 oz can)
  • 2 cups Arugula (or Rocket)
  • 1 medium Cucumber, peeled and chopped
  • ½ cup Feta Cheese, crumbled
  • 1 cup Fresh Basil Leaves, chopped
  • 1 cup Fresh Mint Leaves, chopped
  • 1 cup Fresh Parsley, chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 clove Garlic, minced
  • ½ teaspoon Red Pepper Flakes
  • 1 teaspoon Salt (plus 1 tbsp for pasta water)
  • 1 cup Pine Nuts, toasted

Method
 

  1. Boil pasta with 1 tbsp salt until slightly past al dente
  2. Toss cooked pasta with 1 tbsp oil to prevent sticking
  3. Chop herbs and measure spices into a small bowl
  4. Combine cooled pasta with cherry tomatoes, chickpeas, arugula, chopped cucumbers, and feta
  5. Top with torn basil, mint, parsley, and toasted pine nuts
  6. Prepare dressing by combining lemon juice, olive oil, red wine vinegar, minced garlic, red pepper flakes, and salt
  7. Pour dressing over salad and toss gently
  8. Chill salad for 1 hour before serving

Notes

Toast pine nuts in dressing oil for 2-3 minutes before adding
Soak arugula in cold water 5 minutes if bitter
Adjust salt in pasta water to 1 tbsp per 2 cups water
Dressing ages best for up to 1 week in fridge
Use lime juice instead of lemon for a citrus variation