Description
A vibrant and hearty chickpea pasta salad that combines the nutty flavor of chickpeas with fresh vegetables, making it perfect for gatherings or meal prep.
Ingredients
Scale
- 8 ounces short pasta
- 1 can (15 ounces) chickpeas (or 1½ cups of cooked chickpeas)
- 1½ cups cherry tomatoes (halved)
- 1½ cups cucumber (diced)
- ½ cup Kalamata olives (or black olives)
- ½ packed cup sun-dried tomatoes (chopped)
- ⅓ cup red onion (chopped)
- ½ cup corn (canned or frozen)
- ½ cup parsley (finely chopped)
- 1 large avocado (diced)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (or apple cider vinegar)
- 2 tablespoons mustard (American or Dijon)
- 1½ tablespoons maple syrup (or honey)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt (more or less to taste)
- ⅛ teaspoon black pepper
Instructions
- Prepare the dressing by whisking together the olive oil, lemon juice, mustard, maple syrup, oregano, garlic powder, salt, and black pepper.
- Add chickpeas to the dressing, stirring to coat and set aside.
- Boil the pasta in salted water according to package instructions until al dente, then drain and rinse under cold water.
- Combine the pasta in a large bowl with cherry tomatoes, cucumber, olives, sun-dried tomatoes, red onion, corn, parsley, and avocado.
- Pour the marinated chickpeas and dressing over the salad and gently toss to combine.
- Let the salad sit for about 15 minutes before serving to allow the flavors to meld.
Notes
Add the avocado just before serving to maintain its freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea salad, pasta salad, healthy salad, vegetarian recipe
