A refreshing blend of pasta, chickpeas, feta, and crisp vegetables with a zesty olive oil dressing.
# Components:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Beans & Cheese
02 - 14 oz canned chickpeas, drained and rinsed
03 - 4 oz crumbled feta cheese
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 red bell pepper, diced
08 - 1/4 cup pitted and sliced Kalamata olives
09 - 2 tbsp fresh parsley, chopped
→ Dressing
10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste
# Method:
01 - Boil the pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to cool completely.
02 - In a large bowl, mix cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until well emulsified.
04 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta on top and toss lightly, careful to retain cheese texture.
06 - Taste salad and adjust seasoning if necessary. Refrigerate for 15 minutes before serving for optimal flavor integration.
