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–+ servings

Healthy Chickpea and Vegetable Pasta Salad

A nutritious and colorful pasta salad packed with protein-rich chickpeas and fresh vegetables, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: main, Salad, side
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chickpeas
  • 8 oz whole wheat pasta fusilli or penne
  • 1 can chickpeas drained and rinsed
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 bell pepper red bell pepper diced
  • 1 cup spinach chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and rinse under cold water to cool.
Prepare Vegetables
  1. While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and spinach.
Make Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked pasta, chickpeas, chopped vegetables, and dressing. Toss until well combined.
  2. Taste and adjust seasoning if needed.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gFiber: 10gSugar: 4g

Notes

This salad can be stored in the refrigerator for up to 3 days. Add more vegetables or herbs as desired.

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