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pea & chickpea pasta salad

Ingredients

for the dressing:

  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • 1/2 to 1 teaspoon dijon mustard, I like this brand
  • pinch of red pepper flakes
  • 1 garlic clove, smashed
  • salt & pepper

toss together with:

  • 1 cup dried pasta, I like Jovial's brown rice (plus reserve some pasta water)
  • 1/4 cup chickpeas, cooked and drained
  • 1/4 cup peas
  • 1/4 cup chopped or crumbled feta
  • a few handfuls of fresh leafy herbs, parsley, basil, tarragon or mint are all good choices

Instructions

  • 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).
  • 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.
  • 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.