Ingredients
2 cups cooked pasta (penne or rotini)
1 cup canned chickpeas, drained
1/2 cup sliced cherry tomatoes
1/2 cup diced cucumber
1/2 cup chopped bell pepper
1/4 cup sliced red onion
1/4 cup green olives
2 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
Salt and black pepper to taste
Instructions
Bring a pot of salted water to boil; cook pasta according to package instructions
Chop all vegetables and herbs while pasta cooks
Drain pasta and rinse with cold water to cool
In a bowl, combine cooked pasta, chickpeas, vegetables, and herbs
Whisk together olive oil, lemon juice, garlic, salt, and pepper
Pour dressing over salad and toss to coat evenly
Chill before serving if time permits
Notes
Customize with any fresh herbs (cilantro, dill, or basil) or add crumbled feta for a vegan option
Store in an airtight container in the fridge for up to 3 days
For extra crunch, add fresh mozzarella balls or toasted nuts/seeds
- Prep Time: 15
- Cook Time: 10
- Category: Cozy Chicken
- Method: Cold Mixing
- Cuisine: American-Mediterranean fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup salad (approx. 150g)
- Calories: 310
- Sugar: 4g
- Sodium: 2300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg