Description
This Chickpea Pasta Salad is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!
Ingredients
Scale
- 8 ounces of fusilli pasta or rotini (1/2 a bag)
- 8 ounce can of garbanzo beans or chickpeas (drained)
- 1 cucumber, diced medium
- 3/4 cup yellow onion, diced medium (about 1/2 an onion)
- 1/4 cup roasted red peppers, drained and diced medium
- 1/4 cup kalamata olives, halved
- 1/4 cup mild pepperoncinis, seeds and stems removed and cut into small slices
- 1 cup feta cheese, crumbled
Dressing:
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- 1/4 cup mayonnaise
- juice from 1/2 a lemon
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Make the Dressing: In a medium sized bowl, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Set aside.
- Boil the Pasta: In a large pot, boil water and cook the pasta according to the directions on the package until al dente. Drain and set aside to cool for 15 minutes.
- Prepare the Salad: Pour the dressing over the pasta and toss. Add in the chickpeas (garbanzo beans), kalamata olives, pepperoncini, cucumber, onion, roasted red peppers. Toss to combine. Refrigerate for at least 30 minutes.
- Top with feta before serving.
- Enjoy!
Notes
Perfect for weekday lunches!
- Prep Time: 10 minutes
- Cooling/Refridgerate: 45 minutes
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: Greek