Chickpea Pasta Salad
Fresh, crisp and packed with plant-based protein and fiber. Chickpea pasta salad is the perfect make ahead workday lunch!
Servings 6 people
Ingredients
For the salad:
- 1 8oz box chickpea pasta
- 1 medium cucumber quartered and sliced
- 1 bell pepper (any color) chopped
- 1 pint cherry tomatoes halved
- 1/2 medium purple onion diced
- 1/4 cup kalamata olives halved
For the dressing:
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp ground black pepper
Instructions
- Prepare chickpea pasta according to package directions. Once cooked, drain and rinse with cold water until cooled.
- In a large bowl, gently stir together cooled pasta, cucumber, bell pepper, tomatoes, onion, and olives.
- In a small bowl, whisk together olive oil, apple cider vinegar, garlic salt, dried oregano, dried thyme, and ground black pepper until combined to form a dressing.
- Drizzle dressing over pasta and vegetables and gently stir to coat.
Notes
- Store leftovers in the refrigerator in an air-tight container for 3-5 days.
- You can substitute regular pasta, black bean pasta, or another pasta for the chickpea pasta if desired.
- Bump up the protein by adding a drained can of chickpeas, black beans, or your other favorite bean.