Mediterranean Chickpea Pasta Salad
This Mediterranean Chickpea Pasta Salad is a vibrant and nutritious dish, perfect for a light lunch or a side at dinner gatherings. Packed with protein-rich chickpeas and colorful vegetables, it's dressed in a refreshing lemon-olive oil vinaigrette that enhances the flavors of the Mediterranean.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 measuring cups and spoons
Ingredients
- 8 ounces whole wheat pasta e.g., fusilli or penne
- 1 can chickpeas 15 ounces, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 unit cucumber diced
- 1 unit bell pepper any color, diced
- ¼ cup red onion finely chopped
- ¼ cup Kalamata olives pitted and sliced
- ¼ cup feta cheese crumbled (optional)
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese (if using), and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until fully combined.
- Add the cooled pasta to the mixing bowl with the vegetables and chickpeas. Pour the dressing over the top and gently toss until all ingredients are well coated.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Feel free to customize the vegetables based on seasonal availability or personal preference.
For added protein, consider adding diced grilled chicken or roasted shrimp.