Mediterranean Chickpea Pasta Salad
All these heat has me craving light, cool, summery, easy-to-throw-together salads; so, here’s a delicious one for you!
I’m starting to feel like a broken record with selling points on these recipes, but this one is:
Nutrient dense, thanks to the wide variety of veggies.
Super easy to make. Get those kids in the kitchen with you on this one!
A crowd pleaser for the little (and big) kids who can pick and choose what they want.
A win for food waste, since you can throw in whatever you have on hand!
There’s plenty of plant-based protein here, but feel free to top with a piece of fish or protein of choice. I used regular pasta this go round, but you could try a chickpea or lentil pasta that adds even more plant-based protein.
Pasta salad -
½ lb. pasta
2 cups cucumber, diced
2 cups grape tomatoes, halved
½ cup black olives, halved
½ cup red onion, thinly sliced
3/4 cup crumbled feta cheese (optional)
1 can chickpeas, drained
handful fresh basil, torn or shredded
Lemon Garlic Vinaigrette -
2 large lemons, juiced
1/3 cup white wine vinegar
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 tsp dried oregano
2 tsp dried basil
1/2 tsp black pepper
1 1/2 tsp coarse salt
1 Tbsp sugar
Cook pasta according to package directions, in salted water.
Meanwhile, make vinaigrette by adding all vinaigrette ingredients to a mason jar with lid and shake until blended or whisk in a medium bowl.
Once pasta is cooked, drain water and place in large bowl. While pasta is still warm, add 1/2 of the vinaigrette toss.
Then add vegetables and feta and toss to coat. Top with the torn basil and enjoy!
Tip: The pasta really absorbs the dressing, especially when you eat it as a leftover. So, start with using 1/2 of the vinaigrette on the salad when you prepare it (as it says in the directions), but feel free to add a little more if it seems dry. If you don't end up needing all the dressing, you can always save it for a salad another day!
Compliments to @marisamore for the recipe inspo!