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Fresh Spring Green Goddess Pasta Salad Recipe with Chickpeas and Cucumber

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A fresh, vibrant pasta salad featuring chickpeas, cucumber, and a creamy herby green goddess dressing, perfect for spring and summer meals.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta (penne, rotini, or farfalle)
  • 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: handful of baby spinach or arugula
  • Optional: sliced radishes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta and rinse under cold water to stop cooking and cool. Set aside in a large mixing bowl.
  3. Drain and rinse one 15-ounce (425 grams) can of chickpeas thoroughly.
  4. Dice one large English cucumber into bite-sized pieces and add both chickpeas and cucumber to the pasta bowl.
  5. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, and 2 tablespoons grated Parmesan cheese. Season with salt and pepper to taste. Whisk until smooth and creamy. Add a teaspoon of water or lemon juice if dressing is too thick.
  6. Finely chop 1/4 cup fresh parsley, 2 tablespoons fresh chives, and 2 tablespoons fresh tarragon.
  7. Pour the dressing over the pasta, chickpeas, and cucumber mixture. Toss gently but thoroughly to coat evenly.
  8. Add the chopped herbs and fold them in carefully. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  9. Refrigerate the salad for at least 30 minutes before serving to let flavors meld.
  10. Before serving, give it a quick toss and add any optional fresh greens or radishes if desired.

Notes

Cook pasta al dente to hold dressing better. Dry chickpeas well to avoid watering down the salad. Use fresh herbs for best flavor. Chill salad at least 30 minutes before serving. Dressing can be made lighter by swapping mayo with more Greek yogurt. For gluten-free, use gluten-free pasta. For vegan, use vegan mayo, plant-based yogurt, and nutritional yeast instead of Parmesan.

Nutrition

Keywords: green goddess, pasta salad, chickpeas, cucumber, spring salad, summer salad, easy pasta salad, healthy salad, vegetarian

Find it online: https://breezybake.com/fresh-spring-green-goddess-pasta-salad-recipe-with-chickpeas-and-cucumber-easy-and-perfect-for-summer/