Ingredients
Salad
- 8 ounces dried pasta
- 15 ounces chickpeas, drained and rinsed
- 1 1/2 cups cucumbers, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup fresh herbs (green onion, parsley, dill), finely chopped
Dressing
- 1/4 cup olive oil
- 1 1/2 tablespoons Dijon mustard
- 3/4 tablespoons maple syrup
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- Prepare the dressing: In a bowl, combine 1/4 cup olive oil, 1 1/2 tablespoons Dijon mustard, 3/4 tablespoon maple syrup, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt. Whisk thoroughly until the mixture is smooth and well combined. Set aside to allow flavors to meld.
- Cook the pasta: Bring a pot of water to a boil and add the dried pasta. Cook according to package directions until al dente. Drain the pasta and let it cool completely to prevent the salad from becoming soggy.
- Combine salad ingredients: In a large salad bowl, add the cooled pasta, drained and rinsed chickpeas, diced cucumbers, halved cherry tomatoes, and finely chopped green onion, parsley, and dill.
- Toss with dressing: Pour the prepared Dijon mustard dressing over the salad. Toss gently but thoroughly until all the ingredients are evenly coated with the vinaigrette.
- Serve: The salad can be served immediately or chilled briefly to enhance the flavors. Enjoy as a nutritious and satisfying meal or side dish.
Notes
- Make sure the pasta is fully cooled before mixing to avoid wilting the fresh vegetables.
- You can substitute chickpeas with other legumes like cannellini beans for variety.
- Feel free to add other vegetables such as bell peppers or red onions for added crunch and color.
- This salad keeps well refrigerated for up to 2 days, making it great for meal prep.
- Maple syrup balances the acidity of the mustard, but you can substitute with honey if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
