Vibrant pasta with chickpeas, feta, fresh veggies, and a lemon-olive oil dressing for a light, flavorful dish.
# What You'll Need:
→ 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 cucumber, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 red bell pepper, diced
08 - 1/4 cup Kalamata olives, pitted and sliced
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
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, mix the cooled pasta with chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, olives, and parsley.
03 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad and toss gently to coat the ingredients evenly.
05 - Sprinkle the crumbled feta cheese over the salad and toss lightly to incorporate without breaking up the cheese.
06 - Adjust seasoning to taste and refrigerate the salad for 15 minutes before serving to enhance flavors.
