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 tablespoon maple syrup
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- Prepare 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 all ingredients are well emulsified and set aside to let flavors meld.
- Cook Pasta: Bring a pot of water to a boil and cook 8 ounces of dried pasta according to package instructions until al dente. Drain the pasta and allow it to cool completely to prevent wilting the salad ingredients.
- Combine Salad Ingredients: Once the pasta is cooled, transfer it to a large salad bowl. Add the drained and rinsed chickpeas, diced cucumbers, halved cherry tomatoes, and finely chopped fresh herbs including green onion, parsley, and dill.
- Toss Salad: Pour the prepared Dijon mustard dressing over the pasta and vegetables. Toss gently but thoroughly until all components are evenly coated with the vinaigrette.
Notes
- Ensure pasta is fully cooled before mixing with other ingredients to keep the salad fresh and crisp.
- Fresh herbs can be adjusted to preference or substituted based on availability.
- Maple syrup can be replaced with honey for a different sweet note if desired.
- This salad is best served chilled or at room temperature.
- For added protein, consider incorporating grilled chicken or feta cheese if not keeping strictly vegetarian.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
