Chickpea Pasta Salad
This vibrant chickpea pasta salad is a nutritious and filling dish perfect for lunch or dinner. Packed with protein, fiber, and fresh vegetables, it's a great option for meal prep and serves as a satisfying light meal on a warm day.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 oz chickpea pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 pc bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Boil water in a large pot and add a pinch of salt. Once boiling, add chickpea pasta and cook according to package instructions, typically about 8-10 minutes.
- While pasta is cooking, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell pepper, and red onion.
- Slice the Kalamata olives and crumble the feta cheese.
- In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- Once the pasta is cooked, drain it in a colander and rinse with cold water to cool.
- Add the cooled pasta to the mixing bowl with the dressing.
- Add the chopped vegetables, olives, feta cheese, and parsley to the bowl.
- Gently toss everything together until well combined and the pasta is coated with the dressing.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 hours.
Notes
This salad can be made a day in advance and stored in the refrigerator. Just add fresh herbs right before serving for a burst of flavor.
Feel free to customize the vegetables based on what you have on hand or add protein like grilled chicken or chickpeas for an extra boost.