Description
Greek Pasta Salad with Chickpeas combines tender pasta, hearty chickpeas, crisp vegetables, and crumbly plant-based feta, all tossed in a zesty natural dressing. This vibrant, protein-packed salad offers a perfect balance of freshness and satisfying flavors, ideal for lunches, dinners, or a colorful side dish.
Ingredients
Scale
Pasta and Legumes
- 2 cups fusilli or penne pasta
- 1 can (15 oz) cooked and drained chickpeas
Vegetables and Herbs
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1/3 cup Kalamata olives, pitted
Cheese
- 1/2 cup plant-based feta (crumbly)
Dressing (natural)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta for the salad.
- Prepare the Vegetables and Chickpeas: While the pasta cooks, rinse and drain the chickpeas thoroughly. Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop fresh parsley and oregano finely for an herbaceous touch.
- Make the Dressing (natural): In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, minced garlic, Dijon mustard, and vegetarian Worcestershire sauce until emulsified into a bright, tangy dressing.
- Assemble the Salad: In a large mixing bowl, combine cooled pasta, chickpeas, vegetables, herbs, Kalamata olives, and plant-based feta. Pour the dressing over and toss gently until everything is well coated and evenly mixed.
- Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and the salad to refresh perfectly.
Notes
- Use quality olive oil to enhance the dressing’s flavor and smoothness.
- Do not overcook pasta; al dente works best for texture and prevents mushiness once chilled.
- Chill ingredients; cold pasta and veggies keep the salad crisp and refreshing.
- Adjust lemon juice and apple cider vinegar to taste to balance acidity perfectly.
- Add herbs last to keep their flavor vibrant and fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required beyond boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Greek pasta salad, chickpeas, plant-based feta, Mediterranean salad, vegan salad, protein-packed salad, healthy lunch, gluten free pasta salad
