Start by cooking the pasta according to the package directions. Once it’s al dente, drain it and transfer it to a very large bowl. Set this aside while you prepare the chicken and other ingredients.
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Once hot, add the chicken pieces. Cook for about 6 to 7 minutes, flipping them intermittently to ensure that all sides are cooked evenly. You’ll know they’re done when they’re golden brown and no longer pink in the center.
Next, add the drained chickpeas into the skillet. Sprinkle them with the lemon pepper seasoning, oregano, salt, and black pepper. Stir to combine everything well and cook for about 1 minute. If the mixture looks a little dry, don’t hesitate to drizzle in more olive oil to keep things moist.
Now it’s time to add in the garlic. Cook it for about 1 minute, stirring constantly, until it becomes fragrant. This is when your kitchen will start to smell amazing!
Carefully transfer the cooked chicken and chickpea mixture into the bowl with the cooked pasta.
Add the fresh spinach next. Don’t worry if it seems like a lot; it will wilt significantly as it heats from the pasta and chicken.
Now, fold in the red bell pepper, cucumber, red onion, basil, and the juice from 1 medium fresh lemon. Mix everything together gently, and if it appears dry, add a bit more olive oil to achieve your desired consistency.
Before serving, taste the salad and adjust the lemon pepper, salt, or pepper according to your preference. Remember, this is a large quantity, so it’s crucial that the flavors are well balanced.
If you’d like to add feta cheese, do so now. If you prefer it not to melt, wait until the mixture cools down a bit before adding.
Serve the Mediterranean Lemon Chicken Pasta Salad warm, at room temperature, or chilled. It will keep well in an airtight container in the fridge for up to 5 days, making it a fantastic option for meal prep.
