This Vegan Feta & Chickpea Pasta Salad is a light, bright, and flavorful dish perfect for spring, packed with fresh herbs and a tangy dressing.

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1. Bring a pot of water to a boil and cook the pasta according to package instructions. Drain and rinse with cold water.

2. In a separate bowl, whisk together the oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper to make the dressing.

3. In a large mixing bowl, combine the cooked pasta, chickpeas, sun-dried tomatoes, red onion, vegan feta, garlic, parsley, and mint.

4. Pour the dressing over the salad and toss well to combine.

5. Taste and adjust seasoning as needed.

6. Cover and chill in the refrigerator or serve immediately.

This salad has a tangy flavor; reduce vinegar and lemon juice if you prefer a milder taste.

Chilling the salad enhances the flavor, but it is also delicious served at room temperature.

You can substitute different herbs or add extra vegetables like cucumber or spinach for variation.