Description
A delicious and nutritious Greek pasta salad packed with protein, perfect as a filling meal or side dish.
Ingredients
Scale
- 250 g (2 cups) whole wheat or chickpea pasta
- 400 g (1 can) chickpeas, drained and rinsed
- 100 g (3.5 oz) feta cheese, crumbled
- 200 g (1 cup) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 50 g (1/4 cup) red onion, thinly sliced
- 30 ml (2 tbsp) extra virgin olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Then, drain and rinse it under cold water.
- While the pasta is cooking, chop the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and add them to a large mixing bowl.
- Once the pasta has cooled, add it to the mixing bowl with the vegetables. Drizzle with olive oil and red wine vinegar.
- Add the drained chickpeas and crumbled feta cheese to the bowl. Toss everything gently to combine.
- Season the salad with dried oregano, salt, and pepper. Mix well until everything is evenly coated.
- Let the salad sit for at least 15 minutes before serving. It can be enjoyed chilled or at room temperature.
Notes
This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve. For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 30mg