Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) sea salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (21g) honey
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) English cucumber, diced
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chiffonade
  • 2 tbsp (8g) fresh mint, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions (al dente). Drain the pasta and immediately return it to the pot or a bowl while still steaming.
  2. In a mason jar or bowl, combine the olive oil, lemon juice, zest, Dijon, honey, minced garlic, salt, and pepper. Shake vigorously or whisk until the mixture is opaque and thickened.
  3. Pour half of the dressing over the warm pasta and toss to coat.
  4. Once the pasta has cooled slightly (about 5 minutes), fold in the chickpeas, cucumber, red onion, and feta.
  5. Pour over the remaining dressing and fold in the fresh parsley, basil, and mint. Gently stir to avoid crushing the herbs.