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Greek Pasta Salad with Chickpeas

Greek Pasta Salad with Chickpeas

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Greek Pasta Salad with Chickpeas is a fresh, vibrant, and filling dish featuring crisp vegetables, fragrant herbs, and a tangy plant-based dressing. Quick to prepare and packed with protein and nutrition, it is perfect for lunch, dinner, or picnics. The salad offers a delightful balance of flavors and textures with a colorful combination of veggies, olives, and plant-based feta cheese.

Ingredients

Scale

Pasta and Legumes

  • 2 cups short pasta (rotini or penne), cooked al dente
  • 1 can (15 oz) chickpeas, drained and rinsed

Vegetables

  • 1 medium cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/4 cup red onion, thinly sliced

Herbs

  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped

Dressing

  • 3 tablespoons lemon juice (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder (natural)
  • Salt, to taste
  • Black pepper, to taste

Final Touch

  • 1/2 cup plant-based feta cheese, crumbled

Instructions

  1. Cook the Pasta: Cook your chosen short pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop cooking, ensuring the pasta remains firm for the salad.
  2. Prepare the Veggies and Herbs: While pasta is cooking, chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and finely chop parsley and dill to prepare fresh ingredients for the salad.
  3. Mix the Dressing: In a small bowl, whisk together lemon juice (natural), apple cider vinegar (natural), extra virgin olive oil, garlic powder (natural), salt, and black pepper until smooth and well combined.
  4. Combine all Ingredients: In a large bowl, gently toss the cooled pasta, chickpeas, chopped vegetables, herbs, and kalamata olives. Drizzle the dressing over the salad and mix thoroughly until everything is evenly coated.
  5. Add the Feta (plant-based): Crumble plant-based feta cheese over the salad and gently toss one last time to distribute the creamy tangy flavor throughout.

Notes

  • Cook pasta just until tender (al dente) to avoid mushiness.
  • Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  • Use fresh parsley and dill for best flavor compared to dried herbs.
  • Add dressing gradually to avoid an overly soggy salad; adjust seasoning to taste.
  • For added crunch, consider toasted nuts or seeds as toppings.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: No cooking / Boiling
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Greek pasta salad, chickpeas, plant-based feta, vegetarian salad, gluten free, quick pasta salad, Mediterranean salad, healthy lunch

Find it online: https://puretastekitchen.com/greek-pasta-salad-with-chickpeas/