Description

Chickpea pasta salad is a healthy and vibrant gluten-free dish featuring chickpea-based pasta, crisp vegetables, and a zesty homemade dressing. It’s a protein-packed salad perfect for potlucks, picnics, or a light, refreshing meal.

Ingredients

1 box chickpea pasta (about 8 ounces)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Cook the chickpea pasta according to package instructions. Drain and rinse under cold water to cool the pasta down.
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
In a large bowl, combine the cooked pasta, tomatoes, cucumber, red onion, olives, and parsley.
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the pasta mixture and toss gently to coat.
Top with crumbled feta cheese if using, and give a final toss.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

Add grilled chicken, chickpeas, or tofu for a protein boost.
Substitute or add veggies like bell pepper, zucchini, or roasted sweet potatoes.
Use dairy-free cheese for a vegan version.
Mix in herbs like basil or mint for added flavor.
Add red pepper flakes or jalapeños for a spicy kick.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 420mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 14g
Cholesterol: 10mg