pea & chickpea pasta salad
 
 
Serves: serves 2 as a meal, 3-4 as a side
Ingredients
for the dressing:
  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • ½ to 1 teaspoon dijon mustard (I like this brand)
  • pinch of red pepper flakes
  • 1 smashed clove of garlic
  • salt & pepper
toss together with:
  • 1 cup dried pasta, I like Jovial's brown rice (plus reserve some pasta water)
  • ¼ cup chickpeas, cooked and drained
  • ¼ cup peas
  • ¼ cup chopped or crumbled feta
  • a few handfuls of fresh leafy herbs (parsley, basil, tarragon or mint are all good choices)
Instructions
  1. In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
  2. Cook your pasta in salty water until al dente. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
  3. Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.
Notes
Roasting the chickpeas is a nice addition - cook in a pan over high heat with olive oil, salt & a little garlic. Set aside until ready to incorporate.
Recipe by Love and Lemons at https://www.loveandlemons.com/pea-chickpea-pasta-salad/