Name: Greek Chickpea Pasta Salad (Gluten-Free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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 ounces feta cheese (cut into ½ inch cubes or crumbled); 2 tbsp extra-virgin olive oil; 1 large lemon (juiced) (~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)

Description

Indulge in the vibrant flavors of our Greek Chickpea Pasta Salad (Gluten-Free), a delightful dish that perfectly balances nutrition and taste. This salad features protein-rich chickpea pasta tossed with an array of fresh vegetables, including crunchy bell peppers, sweet cherry tomatoes, and peppery arugula. Enhanced by a zesty vinaigrette, each bite bursts with Mediterranean goodness, making it an ideal choice for summer barbecues, quick lunches, or light dinners. Not only is this salad easy to prepare in under 30 minutes, but it’s also meal prep-friendly, storing well for busy weekdays. Enjoy it on its own or as a colorful side dish to your favorite proteins.

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 ounces feta cheese (cut into ½ inch cubes or crumbled)
2 tbsp extra-virgin olive oil
1 large lemon (juiced) (~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)

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Instructions

Cook the chickpea pasta according to package instructions until al dente. Drain and cool under cold water.
In a bowl, whisk together olive oil, lemon juice, red wine vinegar, dijon mustard, garlic, oregano, salt, and pepper.
In a large mixing bowl, combine cooled pasta with red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta.
Pour dressing over the salad and toss gently to coat.
Chill for at least 30 minutes before serving for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 5g
Sodium: 540mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 11g
Cholesterol: 20mg