March 17, 2023
Greek Chickpea Pasta Salad
Such a perfect dish for lunches. Love prepping this on a Sunday to enjoy all week. The flavours are really amazing. You can swap chickpeas for chicken or another protein, but I love incorporating more plant-based proteins into our diet! Also, this dish can easily be made gluten-free by using gluten-free noodles or swapping noodles for quinoa.
SERVES: 4
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
Greek Pasta Salad
2.5 cup short pasta, uncooked
1 small can chickpeas
½ large cucumber
1 pint cherry tomatoes
¼ of a red onion
1 green bell pepper
⅓ cup pitted kalamata olives
1 cup feta cheese
1 small can chickpeas
½ large cucumber
1 pint cherry tomatoes
¼ of a red onion
1 green bell pepper
⅓ cup pitted kalamata olives
1 cup feta cheese
Dressing
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
½ lemon, juiced
1-2 tsp honey (depending on your sweet tooth)
1 tsp oregano
½ tsp salt
½ tsp pepper
½ tsp chili flakes (optional)
2 tbsp red wine vinegar
½ lemon, juiced
1-2 tsp honey (depending on your sweet tooth)
1 tsp oregano
½ tsp salt
½ tsp pepper
½ tsp chili flakes (optional)
Directions
1. Bring a large pot of water to a boil. Add salt and let water return to boil, then add noodles. Cook according to package instructions
2. Drain and rinse chickpeas
3. Whisk together dressing ingredients in a large, deep bowl and set aside
4. Prep your veggies by dicing cucumber, tomatoes, green pepper and red onion
5. Add cooked noodles to bowl with dressing along with the chickpeas, cucumbers, tomatoes, red onions, green peppers, and olives. Top with crumbled feta cheese
6. Toss everything well together and serve immediately or divide into 4 airtight containers
7. Store in the fridge for up to 4 days
2. Drain and rinse chickpeas
3. Whisk together dressing ingredients in a large, deep bowl and set aside
4. Prep your veggies by dicing cucumber, tomatoes, green pepper and red onion
5. Add cooked noodles to bowl with dressing along with the chickpeas, cucumbers, tomatoes, red onions, green peppers, and olives. Top with crumbled feta cheese
6. Toss everything well together and serve immediately or divide into 4 airtight containers
7. Store in the fridge for up to 4 days
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