Description
A delicious and healthy vegan pasta salad packed with protein from chickpeas and colorful fresh vegetables.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat.
- Serve chilled or at room temperature. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days. Add more olive oil or vinegar if it dries out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg