High Protein Chickpea Pasta Salad
Easy High Protein Chickpea Pasta Salad with tender pasta, hearty chickpeas, feta, fresh vegetables, and a bright lemon herb dressing — ready in 20 minutes and perfect for meal prep.
Equipment
- large pot
- colander
- large mixing bowl
- small bowl
- whisk
Ingredients
Ingredients
- 12 oz short pasta (rotini, penne, or farfalle)
- 15 oz canned chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely diced
- 0.5 cup kalamata olives, halved
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil for dressing
- 3 tbsp fresh lemon juice for dressing
- 1 clove garlic, minced for dressing
- 1 tsp dried oregano for dressing
- 1 tsp Dijon mustard for dressing
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 to 10 minutes.
- Drain and rinse the pasta with cold water to stop the cooking. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
- Rinse and drain the chickpeas.
- Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
- In a large bowl, combine the cooled pasta, chickpeas, cucumber, cherry tomatoes, red onion, and kalamata olives.
- Pour the dressing over the salad and toss until evenly coated.
- Add the crumbled feta and toss gently.
- Taste and adjust with more lemon, salt, or pepper. Serve immediately or refrigerate for at least 15 minutes before serving.
Notes
Rinse pasta with cold water immediately after draining. Add dressing while pasta is still slightly warm for better absorption. Roast chickpeas for extra texture. Add fresh parsley right before serving.