lemon herb

A super fresh, super summery Lemon Herb Pasta Salad! Packed with tangy marinated chickpeas, chewy pasta, lots of herbs and garlic, lemon juice and olive oil, and a handful of parmesan to top it off.

Lemon Herb Pasta Salad with Marinated Chickpeas

can chickpeas, drained and rinsed (DeLallo)

olive oil

garlic,

lemon juice

salt

farfalle pasta (DeLallo)

olive oil (as needed) (DeLallo)

juice and zest of one lemon

parsley and basil

salt and pepper

Parmesan cheese

Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don&#8217;t have the time, just let it all hang out while you prep the rest of the pasta. It&#8217;s all good.

Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don't have the time, just let it all hang out while you prep the rest of the pasta. It's all good.

Lemon Herb Pasta Salad Step 1

Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.

Lemon Herb Pasta Salad Step 2

Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn&#8217;t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!

Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn't completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!

Lemon Herb Pasta Salad Step 3

This just has summer written all over it, and screams bright and fresh! Love it, love the photos, and love the lighting!

This was yummy!! I used home made vegan parmesan (ground cashews, garlic, nutritional yeast and salt👌) and also added chives and mint, because I had them on hand. My family gobbled it up!!

I made this for lunch today, and added fresh spinach, avocado, and jalapeño. It was delicious!!

This looks delicious and I’m constantly on the look out for veggie options for hubby. Thanks, this is going on the menu for this week!

My husband is the one who brought this to my attention. I didn't even know that he followed Pinch Of Yum! But, he loves chickpeas, so it makes sense he would find it. We made it, took it with on  a picnic, and it was delicious cold.

Chickpeas with pasta is delicious! Adding basil, parsley &amp; lemon flavors makes this perfect.

This was light, flavorful and delicious! i had a bit of red crushed pepper!

This was amazing! My kids complained this was the third chickpea meal in two weeks and then went back for seconds. Next time I’ll make a double batch :)  Thank you!

This is exactly the kind of food I want to eat in the summer months. Light fresh, herbacious, and healthy. A good olive oil sauce is all you need. Never would have thought to add in the chickpeas but I think that adds a unique touch from you guys!

Keep it up!!

Sincerely,
A Canuck Chef in the Netherlands

Hi,

Great article!

Can i fry chickpeas with some masala and add it with pasta ? it will be  good?

also i have tried posting videos like you in my youtube channel but its  based on south indian dishes.

https://www.youtube.com/channel/UCPf-PgnKMhhjdXWkN_iNn6g/videos

see the above link.

https://www.youtube.com/watch?v=UnSG6WiLvw8

A super fresh, super summery Lemon Herb Pasta Salad! Packed with tangy marinated chickpeas, chewy pasta, lots of herbs and garlic, lemon juice and olive oil, and a handful of parmesan to top it off.

Full recipe: www.pinchofyum.com/lemon-herb-pasta-salad

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This easy lemony herb Couscous salad is full of fresh veggies, dried fruits &amp; greens. One bowl and only 10 minutes to make. It’s simple and healthy. All ingredients from Aldi!

Easy Lemony Herb Couscous Salad Recipe

couscous

vegetable stock

g sultanas

g cranberries

pumpkin seeds (toasted)

cucumber (sliced)

avocado (cubed)

sweet corn (drained)

feta (cubed)

rocket leaves

For the dressing

75 ml fresh squeezed lemon juice

honey

garlic

mint

basil

To make the dressing, place all the of ingredients in a jar with a tight-fitting lid and shake well. Set aside while you make the rest of the salad.

Weigh the dried couscous into a bowl. Set aside while you boil the kettle. Pour the water into a jug with your stock cube. Let the stock cube dissolve and pour the stock over the couscous and stir. Cover with cling film and let stand for about 10 minutes. Uncover the couscous and fluff with a fork.

Pour the dressing over the warm couscous and toss well. You may not need all the dressing so add as much or as little as you like.

To toast pumpkin seeds quickly and easily, just heat up a dry non-stick skillet and add in the pumpkin seeds. Be sure that the heat isn't up too high (somewhere around medium is perfect) because they'll burn quite easily. Also, be careful, because as pumpkin seeds toast, they start to pop and jump out of the pan.

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