Description
A simple and refreshing pasta salad with chickpeas, vegetables, and a light vinaigrette.
Ingredients
Scale
- 8 ounces pasta, cooked and cooled
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked and cooled pasta, chickpeas, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and oregano. Season with salt and pepper.
- Pour the dressing over the pasta and vegetable mixture.
- Add the chopped parsley and toss gently to combine.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can add other vegetables like cherry tomatoes or corn.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta salad, chickpea salad, vegetarian pasta salad, easy pasta salad, cold pasta salad, summer salad