Healthy chickpea and vegetable pasta salad is light, but packed with flavor and protein. This dish features protein pasta, chick peas, cucumber, cherry tomatoes, red onion and fresh herbs. The flavorful vinaigrette features olive oil, red wine vinegar, fresh lemon juice, fresh garlic, fresh herbs and oregano. This meal is entirely vegetarian and filling on it's own because of the protein from the chick peas and protein pasta. You can also pair it with a lean protein like chicken or shrimp, if you prefer.
Course appetizer, main course, side dish
Cuisine vegetarian
Keyword chick pea salad, pasta salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 298kcal
Author Steph
Equipment
small sauce pan
large mixing bowl
Ingredients
4ozprotein plus pastacan use: regular pasta, chick pea pasta, gluten free pasta, or whole wheat pasta
4cupsvegetable broth
1cupchickpeascanned, drained and rinsed
2cupscucumberschopped
2cupscherry tomatoeshalved
1/2cupred onionchopped
2tbspfresh basilchopped
1tbsp fresh mintchopped
Vinaigrette
2tbspolive oil
2tbspred wine vinegar
1/2lemonjuiced
2tsphoney
1tspdried oregano
1.5tspkosher salt
4clovesgarlicminced
fresh cracked pepper
Instructions
Add the broth to a small sauce pan and bring it to a boil.
Add the pasta and cook until tender.
Drain the pasta and set aside.
In the meantime, chop the cucumber, tomatoes, and red onion. Chop the herbs.
Drain and rinse the chickpeas.
Combine the vinaigrette ingredients in a small bowl.
Add the cooked pasta, chickpeas, tomatoes, cucumber, red onion and herbs to a large mixing bowl.
Add the vinaigrette and toss to combine. Taste for seasoning. Add salt and pepper as desired.