Description

Healthy chickpea and vegetable pasta salad is light, but packed with flavor and protein. This dish features protein pasta, chickpeas, cucumber, cherry tomatoes, red onion and fresh herbs, tossed in a flavorful vinaigrette of olive oil, red wine vinegar, fresh lemon juice, fresh garlic, fresh herbs and oregano.

Ingredients

Scale

4 oz protein plus pasta
4 cups vegetable broth
1 cup chickpeas (canned, drained and rinsed)
2 cups cucumbers (chopped)
2 cups cherry tomatoes (halved)
1/2 cup red onion (chopped)
2 tbsp fresh basil (chopped)
1 tbsp fresh mint (chopped)
2 tbsp olive oil
2 tbsp red wine vinegar
1/2 lemon (juiced)
2 tsp honey
1 tsp dried oregano
1.5 tsp kosher salt
4 cloves garlic (minced)
fresh cracked pepper

Instructions

Step 1: Add the broth to a small sauce pan and bring it to a boil.
Step 2: Add the pasta and cook until tender.
Step 3: Drain the pasta and set aside.
Step 4: In the meantime, chop the cucumber, tomatoes, and red onion. Chop the herbs.
Step 5: Drain and rinse the chickpeas.
Step 6: Combine the vinaigrette ingredients in a small bowl.
Step 7: Add the cooked pasta, chickpeas, tomatoes, cucumber, red onion and herbs to a large mixing bowl.
Step 8: Add the vinaigrette and toss to combine. Taste for seasoning. Add salt and pepper as desired.

Notes

This dish is ideal for meal prep as it does not require reheating and keeps well covered in the fridge. The flavors develop further as it marinates.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course, Side Dish
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 2 cups
Calories: 298 kcal
Sugar: 12 g
Sodium: 1840 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: chick pea salad, pasta salad