Ingredients
8 oz rotini pasta
2 cups canned chickpeas, drained and rinsed
1 1/2 cups roasted red bell peppers (jarred or homemade)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 tbsp lemon juice
2 tbsp tahini
1 tsp dried oregano
1/2 tsp salt
Freshly ground black pepper to taste
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 cup crumbled feta cheese or chickpea crumbles (optional)
1 tbsp olive oil for roasting (if using fresh peppers)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss fresh bell peppers with 1 tbsp olive oil and roast for 20-25 minutes until charred, if not using store-bought roasted peppers.
In a food processor, combine chickpeas, roasted red peppers (store-bought or homemade), olive oil, garlic, lemon juice, tahini, oregano, salt, and black pepper. Blend until smooth, adding 1-2 tbsp water for a creamy consistency.
Cook pasta according to package instructions, drain, and rinse with cold water to cool.
In a large bowl, mix cooked pasta with chickpeas, cucumber, cherry tomatoes, red onion, parsley, and basil.
Toss the salad with the roasted red pepper hummus dressing until evenly coated.
Top with feta or chickpea crumbles before serving for extra flavor and texture.
Notes
For meal prep: Store in an airtight container in the fridge for up to 3-4 days.
Roasting fresh peppers for 20-25 minutes adds depth of flavor.
Substitute feta with chickpea crumbles for a vegan version.
Add olives or zucchini for variation.
Adjust dressing consistency by adding more lemon juice or tahini as desired.
- Prep Time: 20
- Cook Time: 12
- Category: Cozy Chicken
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg