Mediterranean Chickpea Pasta Salad
by: claire cary
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!
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6
Ingredients
Salad
- 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
- ¼ cup diced red onion
- ¼ cup fresh parsley
Dresing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 ½ teaspoons dijon mustard
- Juice from 1 lemon
- 2 teaspoons minced garlic
- ¾ teaspoon dried oregano
- ½ teaspoon salt or more, to taste
- ½ teaspoon black pepper
Instructions
- 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.
- Meanwhile, whisk together all ingredients for the dressing and set aside.
- Prep all the veggies/chickpeas and add to a large bowl.
- When the pasta is done, add to the bowl with the veggies and toss.
- Toss in the dressing until everything is well coated.
- 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.
Serving: 1cup / Calories: 318kcal / Carbohydrates: 36g / Protein: 15g / Fat: 12g / Saturated Fat: 2g / Fiber: 9g / Sugar: 7g
