Description
A vibrant and protein-packed chickpea pasta salad filled with fresh veggies, bold Mediterranean flavors, and a zesty lemon-mustard dressing. Perfect for meal prep, picnics, or healthy lunches.
Ingredients
Pasta & Legumes:
- 8 oz short pasta (chickpea pasta or other)
- 1 can chickpeas, drained and rinsed
Fresh Veggies & Herbs:
- 1½ cups cherry tomatoes, halved
- 1½ cups cucumber, chopped
- ⅓ cup red onion, finely chopped
- ½ packed cup sun-dried tomatoes, chopped
- ½ cup corn (canned or cooked frozen)
- 1 large avocado, cubed
- ½ cup parsley, chopped
- ½ cup kalamata olives, sliced
Spices & Seasoning:
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper to taste
Dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp mustard
- 1½ tbsp maple syrup
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, onion, sun-dried tomatoes, and parsley. Cube the avocado and slice the olives.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, and maple syrup to make the dressing.
- In a large mixing bowl, combine the cooked pasta, chickpeas, chopped vegetables, corn, olives, and herbs.
- Pour the dressing over the salad and mix well.
- Gently fold in the avocado last. Season with salt, pepper, oregano, and garlic powder to taste.
- Let the salad rest for 10–15 minutes to enhance flavor before serving chilled or at room temperature.
Notes
This salad can be made ahead and stored in the fridge for up to 2 days. Add avocado just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (except pasta)
- Cuisine: Mediterranean