Lemon Herb Pasta Salad with Chickpeas - Recipe Top

Ingredients

• 16 oz rotini or fusilli pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chiffonade
• 1 tbsp fresh mint, finely chopped