Description
A bright, healthy salad combining chickpea pasta with colorful vegetables, perfect for a summer lunch or side dish.
Ingredients
Scale
- 8 oz dried chickpea pasta
- ⅓ cup red onion (finely diced)
- 1 cup sweet cherry tomatoes (halved)
- 2 – 3 cups fresh arugula
- 1 medium red bell pepper (de-seeded & chopped)
- 1 medium yellow or orange bell pepper (de-seeded & chopped)
- 1 medium green bell pepper (de-seeded & chopped)
- 1 ½ cups English cucumber (sliced into quarter-moons)
- ½ cup kalamata olives (no pits & sliced)
- 4 oz feta cheese (cut into ½ inch cubes or crumbled)
- 2 tbsp extra-virgin olive oil
- 1 large lemon (juiced, about 3 – 4 tablespoons)
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- ½ tsp salt (more to taste)
- ¼ tsp black pepper (more to taste)
Instructions
- Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until it’s al dente. Once done, strain the pasta and run it under cold water to cool. Set aside.
- In a small bowl, whisk all the dressing ingredients until well combined. Taste and adjust the seasonings as you prefer.
- In a large mixing bowl, add the cooled pasta with the red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
- Pour the dressing over the salad and gently toss everything together. Taste and make any adjustments to seasoning with more lemon juice, salt, pepper, or olive oil if needed.
- For the best flavor, cover the salad and place it in the refrigerator for at least 30 minutes to marinate. Serve chilled or at room temperature.
Notes
Customize the veggies and choose your pasta. Letting it marinate enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 20mg