Herby Lemon Pasta Salad with Chickpea Pasta
Ingredients
- 17.6 oz chickpea pasta (500 g)
- Pinch of sea salt
- 2 tbsp olive oil
- 1 cup green beans, chopped
- 1 cup fresh green peas, or frozen (steamed)
- 1/3 cup parsley, chopped
- 1/3 cup dill, chopped
- 4 green onions, sliced
- 1/4 tsp sea salt
- 1/8 tsp pepper
Lemon Dijon Vinaigrette
- 1/3 cup lemon juice
- 1/3 cup + 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp agave
- 1 clove garlic, finely chopped
- Pinch of sea salt
Preparation
In a large pot, bring water to a boil. Add a generous pinch of sea salt and cook the chickpea pasta until it is just al-dente (approximately 3 minutes for chickpea pasta). Remember, the pasta will continue to cook as it cools.
Strain the pasta and rinse it with warm water. Place it back in the pot, drizzle with olive oil, and add a pinch more sea salt. Stir gently, cover with a tea towel, and let it cool.
In a large mixing bowl, combine the chopped green beans, peas, parsley, dill, and green onion. Add the cooked pasta.
Prepare the vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour the vinaigrette over the pasta salad and mix gently to combine. Add sea salt and pepper to taste.
Enjoy!
