Description
A refreshing and protein-packed Chickpea Pasta Salad featuring tender chickpea pasta tossed with vibrant cherry tomatoes, crisp cucumber, bell pepper, Kalamata olives, feta cheese, and fresh parsley, all dressed in a tangy lemon-oregano vinaigrette. Perfect as a light lunch or side dish, this salad is both gluten-free and vegetarian.
Ingredients
Scale
Pasta
- 8 oz chickpea pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 pc bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Boil water in a large pot with a pinch of salt. Add the chickpea pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and finely chop the red onion.
- Prep olives and feta: Slice the Kalamata olives and crumble the feta cheese into small pieces.
- Make the dressing: In a large mixing bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
- Cool the pasta: Drain the cooked pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
- Combine pasta and dressing: Add the cooled pasta to the bowl with the dressing and toss gently to coat evenly.
- Add vegetables and cheese: Incorporate the chopped vegetables, sliced olives, crumbled feta, and chopped parsley into the bowl.
- Mix everything: Toss all ingredients carefully until well combined and the pasta is evenly coated with the dressing and flavors.
- Final seasoning and serve: Taste the salad and adjust salt and pepper if necessary. Serve immediately or chill for up to 2 hours for flavors to meld.
Notes
- For extra protein, you can add grilled chicken or tofu.
- This salad can be refrigerated for up to 2 days in an airtight container.
- Feel free to swap feta cheese with a vegan cheese alternative for a vegan version.
- Chickpea pasta is naturally gluten-free and high in fiber and protein.
- Rinsing the pasta after cooking prevents it from sticking and cools it for salad use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: thirty-four g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: chickpea pasta salad, gluten free pasta salad, Mediterranean salad, healthy pasta salad, vegetarian pasta salad
