Ingredients
12 oz gluten-free chickpea pasta
2 cups chopped cherry tomatoes
1 medium cucumber, chopped
1 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp oregano
Salt, to taste
Freshly ground pepper, to taste
Instructions
Bring a large pot of salted water to a boil
Add chickpea pasta and cook for 8-10 minutes or until al dente
Drain and rinse under cold water to cool
Combine pasta with cherry tomatoes, cucumber, and red onion in a large bowl
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper
Transfer dressing to pasta mixture and toss well
Sprinkle with chopped parsley and refrigerate for 10-15 minutes to allow flavors to meld
Serve chilled or at room temperature
Notes
Chickpea pasta will soften slightly during refrigeration but retain structure
Add chopped Kalamata olives for extra flavor
Storage note: Keep leftovers refrigerated for up to 3 days in an airtight container
To reduce sodium, use low-sodium olive oil and adjust salt accordingly
- Prep Time: 10
- Cook Time: 10
- Category: Cozy Chicken
- Method: Cooking and Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1.5 cups total)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg