Description
A vibrant and nourishing salad blending al dente pasta, protein-rich chickpeas, crisp vegetables, and zesty Mediterranean flavors for a hearty, light meal.
Ingredients
12 oz whole wheat spaghetti
1 can (15 oz) chickpeas, drained and rinsed
1 cup diced cherry tomatoes
1/2 cup diced cucumbers
1/4 cup finely chopped red onion
1/3 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp apple cider vinegar (non-alcoholic)
1 tsp dried oregano
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Salt and pepper to taste
Instructions
Cook spaghetti according to package instructions, drain, and rinse with cold water
In a large bowl, combine cooked pasta, chickpeas, tomatoes, cucumbers, red onion, and olives
In a separate small bowl, whisk olive oil, vinegar, oregano, parsley, mint, salt, and pepper
Toss dressing with salad; stir in crumbled feta cheese
Chill for 30 minutes before serving to allow flavors to meld
Notes
Substitute feta with vegan cheese if desired
Add avocado for creaminess
Store in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg