Savor this quick & tasty chickpea pasta salad! Perfect for a healthy meal, packed with flavor, and easy to prepare in no time. Enjoy!
Ingredients
Scale
225 grams of chickpea pasta
1 can (15 oz) of chickpeas, drained and rinsed
1 cup of cherry tomatoes, halved
1 medium cucumber, diced
1 bell pepper, diced
½ red onion, finely chopped
½ cup of feta cheese, crumbled (optional)
¼ cup of olives, pitted and sliced
⅓ cup of fresh parsley, chopped
⅓ cup of extra virgin olive oil
2–3 tbsp of lemon juice
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions, typically around 6-8 minutes, until al dente. Drain and rinse under cool water.
Prep your veggies: While the pasta cooks, chop up your cherry tomatoes, cucumber, bell pepper, and red onion.
Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
Combine everything: In a large bowl, add the cooled pasta, drained chickpeas, chopped veggies, feta (if using), olives, and parsley. Drizzle the dressing over the top and toss gently.
Chill and serve: Let the salad sit for at least 10-15 minutes before serving.
Notes
A vibrant and fresh chickpea pasta salad that’s easy to make and packed with flavor. Perfect for weeknight dinners, meal prep, or picnics.
