Ingredients
Method
- Bring a pot of salted water to a boil. Cook the fusilli pasta until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
- In a large bowl, whisk together ¼ cup olive oil, lemon juice, Dijon mustard, minced garlic, red pepper flakes, and salt.
- Add the cooked pasta, cherry tomatoes, chickpeas, arugula, cucumber, feta cheese, basil, parsley, and mint to the bowl with the dressing.
- Toss gently to coat all ingredients. Taste and adjust flavor by adding more lemon juice, salt, or olive oil as needed.
- Toast pine nuts on a baking sheet at 325°F (160°C) for 3-4 minutes until golden, then sprinkle over the salad before serving.
Notes
Use whole-grain fusilli for added fiber.
Halve the cherry tomatoes with a knife for better coating.
Blanch raw chickpeas in boiling water for 5 minutes if uncooked.
To maintain texture, toss the dressing with pasta while still warm and allow it to cool slightly before combining with the remaining ingredients.
Add 1 tbsp of cooked pasta water to the dressing for a more consistent coating.
For a vegan version, substitute crumbled feta with vegan feta cheese.
Halve the cherry tomatoes with a knife for better coating.
Blanch raw chickpeas in boiling water for 5 minutes if uncooked.
To maintain texture, toss the dressing with pasta while still warm and allow it to cool slightly before combining with the remaining ingredients.
Add 1 tbsp of cooked pasta water to the dressing for a more consistent coating.
For a vegan version, substitute crumbled feta with vegan feta cheese.