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Chickpea Pasta Salad

A vibrant salad made with chickpea pasta, fresh vegetables, and a zesty dressing, perfect for gatherings and meal prep.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz Chickpea Pasta A gluten-free alternative that adds a nutty flavor and protein boost.
Fresh Vegetables
  • 1 cup Cherry Tomatoes, halved Opt for bright, firm tomatoes.
  • 1 cup Cucumber, diced Adds hydration and a delightful crunch.
  • 1/2 cup Red Onion, finely diced Soak in cold water for a milder taste if desired.
  • 1 cup Bell Pepper, diced Choose any color for sweetness and color pop.
Dressing Ingredients
  • 1/4 cup Olive Oil Adds richness and integrates all flavors beautifully.
  • 2 tbsp Lemon Juice Keeps the dish fresh and vibrant; add it right before serving.
  • to taste Salt & Pepper Essential for elevating the dish.
  • 1/4 cup Fresh Herbs (Parsley or Basil), chopped Brings in a fresh aroma and bright notes.

Method
 

Preparation
  1. Cook the Chickpea Pasta: Bring a pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions until al dente, about 6 to 8 minutes.
  2. Drain and Rinse: Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
  3. Combine the Veggies: In a large mixing bowl, toss together the chickpea pasta, cherry tomatoes, cucumber, red onion, and bell pepper.
  4. Whisk the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Dress the Salad: Pour the dressing over the pasta salad and toss to combine.
  6. Garnish with Fresh Herbs: Before serving, garnish with chopped fresh herbs.

Notes

Chill before serving for about 30 minutes to enhance flavors. Leftovers can be used in wraps or grain bowls. Store in an airtight container for up to 3 days.