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Greek Pasta Salad with Chickpeas

Greek Pasta Salad with Chickpeas

  • Author: Michael
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Greek Pasta Salad with Chickpeas is a refreshing and colorful dish filled with fresh veggies, briny olives, and a tangy dressing. Combining hearty chickpeas and tender pasta with plant-based feta and vibrant herbs, it offers a light yet satisfying meal perfect for quick lunches, picnics, or potluck gatherings. Ready in under 30 minutes with minimal cooking, this versatile salad bursts with balanced flavors and delightful textures.

Ingredients

Scale

Pasta and Legumes

  • 2 cups short pasta (rotini or penne)
  • 1 can (15 oz) chickpeas, rinsed and drained

Vegetables and Herbs

  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup fresh parsley, finely chopped

Cheese and Olives

  • 1/2 cup plant-based feta, crumbled
  • 1/3 cup Kalamata olives, pitted and halved

Dressing

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar (natural)
  • 1/4 cup olive oil (natural)
  • 1 garlic clove, minced
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
  2. Prepare the Vegetables: While the pasta cools, rinse and drain the chickpeas. Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and finely chop the parsley for fresh and vibrant flavors.
  3. Make the Dressing: In a small bowl, whisk together lemon juice, apple cider vinegar (natural), olive oil (natural), minced garlic, vegetarian Worcestershire sauce (natural), dried oregano, salt, and pepper until well combined.
  4. Combine Ingredients: In a large mixing bowl, add the cooled pasta, vegetables, chickpeas, Kalamata olives, and crumbled plant-based feta. Pour the dressing over the salad and toss thoroughly to coat everything evenly.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Toss gently before serving and optionally garnish with extra parsley, dried oregano, olives, or more plant-based feta.

Notes

  • Use cold pasta to prevent clumping and maintain freshness.
  • Season vegetables and pasta separately for deeper flavor layering.
  • Adjust the acidity and sweetness of dressing by balancing lemon juice and apple cider vinegar.
  • Add fresh herbs just before serving to preserve brightness.
  • Reserve some dressing on the side when storing leftovers to keep salad from becoming soggy.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No Baking
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Greek pasta salad, chickpea salad, plant-based feta, vegetarian pasta salad, quick lunch salad, healthy pasta salad

Find it online: https://classicrecipehub.com/greek-pasta-salad-with-chickpeas/