Description
This Mediterranean chickpea pasta salad is light, fresh and so easy to make. With crisp veggies like cucumber, tomatoes and red onion, perfectly cooked pasta, chickpeas and a simple olive oil lemon vinaigrette, this is the perfect vegan pasta salad!
Ingredients
Scale
- 12 ounces uncooked pasta of choice
- 1 15 ounce can chickpeas (drained and rinsed)
- 1 cup sliced pepperoncini
- 1 pint halved grape tomatoes
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup fresh parsley
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons dijon mustard
- Juice from 1 lemon
- 2 teaspoons minced garlic
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
- Step 2: Meanwhile, whisk together all ingredients for the dressing and set aside.
- Step 3: Prep all the veggies/chickpeas and add to a large bowl.
- Step 4: When the pasta is done, add to the bowl with the veggies and toss.
- Step 5: Toss in the dressing until everything is well coated.
- Step 6: Garnish with fresh herbs and red pepper flakes if desired.
Notes
I used chickpea pasta, but any kind of pasta works! You need 12 ounces by weight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 318 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: mediterranean, chickpea pasta salad, vegan, healthy lunch, meal prep