Description

A vibrant, protein-packed pasta salad with chickpeas, cucumbers, tomatoes, and herby dressing. Ideal for meal prep, it’s refreshing, nutritious, and perfect for busy lunches.

Ingredients

For the Dressing:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon kosher salt
Black pepper, to taste
For the Salad:
8 ounces pasta, gluten-free if necessary
1 15-ounce can chickpeas, drained and rinsed
1 pint (10 ounces) fresh tomatoes, diced or halved
1 English cucumber, quartered and sliced
1/2 red onion, small dice
1/2–1 cup crumbled dairy-free feta
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh mint (optional)
1/2 cup kalamata olives, halved (optional)

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Instructions

Combine olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper in a jar. Shake vigorously until emulsified.
Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions.
Drain pasta and rinse with cold water until cool.
In a large bowl, combine cooked pasta, chickpeas, tomatoes, cucumber, red onion, olives (if using), and feta.
Pour dressing over the salad and toss to coat, reserving some dressing for drizzling before serving.
Add parsley, mint (if using), and toss gently. Adjust seasoning to taste.

Notes

Store in an airtight container for up to 5 days. For best texture, add feta just before serving if storing for multiple days. Customize with kalamata olives or additional herbs.

Prep Time: 15
Cook Time: 10
Category: Lunch
Method: Cooking
Cuisine: Mediterranean