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Herby Chickpea Feta Pasta Salad
Ingredients
  • 1 pound pasta (casarecce, orzo, fusilli or bowties are favorites!)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 heaping cup chopped persian cucumber (about 4 persian cucumbers)
  • 1 pint heirloom cherry tomatoes, halved
  • 6 ounces feta cheese, crumbled (about ¾ cup feta crumbles)
  • ½ heaping cup roasted unsalted pistachios, roughly chopped
  • ½ heaping cup pickled red onions
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh mint or basil
  • 2 to 3 tablespoons chopped fresh dill
  • subheading: For the lemon vinaigrette:
  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 garlic clove, grated
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar or honey
  • Lots of freshly ground black pepper
Steps
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