Mediterranean Chickpea Pasta Salad
This tasty Mediterranean Chickpea Pasta Salad is chock full of protein for a hearty salad that eats like a meal. Rotini pasta, chickpeas, cucumbers, black olives, and cherry tomatoes are tossed with an olive oil and lemon juice based dressing for a rainbow of color and flavor.
Servings: 6 people
Ingredients
- 8 oz chickpea rotini pasta
- 1 can chickpeas or garbanzo beans
- 2 cups cherry tomatoes sliced
- 2 mini cucumbers chopped small
- 1/2 cup sliced black olives
- 1/3 cup red onions diced
Dressing
- 1/2 cup olive oil
- 1 cup fresh parsley
- 2 lemon juiced
- 1 tsp country or dijon mustard
- salt and pepper to taste
Instructions
- Cook chickpea rotini pasta according to package instructions. For pasta salads I always recommend to cook pasta al dente. Drain, rinse and set aside.
- Meanwhile chop the veggies. Rinse canned chickpeas. Add everything to a large bowl and toss in the chickpea pasta.
- In a small bowl stir together the dressing. Feel free to add other spices or fresh herbs such as oregano or basil.
- Give pasta salad a good stir and serve. If you do not have dairy allergies you're welcome to add feta cheese.
Nutrition
Calories: 321kcal | Carbohydrates: 26g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 236mg | Potassium: 194mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1131IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 5mg