Ingredients
- 4 ounces chickpea pasta (I used bow ties)
- 2 tablespoons fresh parsley minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium cucumber diced
- 1/2 red bell pepper diced
- 2 Roma tomatoes cubed
- 1 cup chickpeas drained and rinsed
- 1/2 cup feta cheese crumbled
- 1/2 cup kalamata olives pitted and halved
- 1/3 cup red onion minced
- 1/2 teaspoon salt
For the dressing:
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Prepare the pasta according to package directions. Drain and add into a large bowl.
- Add the parsley, oregano, and basil and mix well. Stir in all the other ingredients except for dressing ingredients.
- Place the lemon juice in a small bowl. Constantly whisking, stream in the olive oil until thickened. Pour over the salad and mix well.
- Cover and refrigerate at least 1 hour.
- Enjoy!