Description
A protein-rich, gluten-free Mediterranean Chickpea Pasta Salad with fresh veggies, feta, and a zesty lemon herb vinaigrette—perfect for meal prep or summer lunches.
Ingredients
- For the Salad:
- 8 oz chickpea pasta (penne or rotini works best)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese (or tofu)
- 1/4 cup Kalamata olives, sliced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil (optional)
- For the Lemon Herb Dressing:
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
- 1 garlic clove, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Boil a pot of salted water and cook the chickpea pasta according to package instructions, stirring occasionally. Drain and rinse under cold water once tender.
2. While pasta cools, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Soak onion in cold water for 5–10 minutes for a milder taste, if desired.
3. In a small bowl or jar, whisk olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until well combined.
4. In a large bowl, combine cooled pasta, tomatoes, cucumber, red onion, feta, olives, and herbs. Pour in the dressing and gently toss to combine.
5. Refrigerate for 20–30 minutes before serving to let flavors meld. Garnish with extra herbs or black pepper if desired.
Notes
Use chickpea penne or rotini for better texture and fridge longevity.
Rinse pasta thoroughly to reduce starchiness and prevent sticking.
Customize with arugula, roasted red peppers, or grilled chicken.
Make it vegan by using plant-based feta or avocado.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg