Description
Greek Pasta Salad with Chickpeas is a vibrant, protein-packed, and refreshing Mediterranean-inspired dish featuring tender short pasta, creamy plant-based cheese, wholesome chickpeas, crisp vegetables, and a zesty apple cider vinegar dressing. Perfect for lunches, picnics, or gatherings, this salad is light, flavorful, easy to customize, and ideal for meal prep.
Ingredients
Scale
Pasta and Legumes
- 2 cups short pasta (rotini or penne)
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables & Herbs
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup fresh parsley, roughly chopped
Cheese
- 1/2 cup plant-based cheese, cubed or crumbled
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup extra virgin olive oil (natural)
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard (natural)
- 1/2 teaspoon dried oregano (natural)
- Salt to taste
- Black pepper to taste
Instructions
- Cook Your Pasta: Boil the short pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and keep the pasta cool and firm for salad texture.
- Prepare the Vegetables and Chickpeas: While pasta cooks, chop cucumbers, halve cherry tomatoes, thinly slice red onion, and roughly chop parsley. Drain and rinse chickpeas well to remove excess liquid and salt, ensuring fresh and bright bites.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until tangy and balanced with a mild kick to complement the salad.
- Combine Ingredients: In a large mixing bowl, gently toss the cooled pasta with chickpeas, vegetables, Kalamata olives, plant-based cheese, and parsley. Pour the dressing over and stir lightly until everything is evenly coated and flavors meld beautifully.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This resting time deepens the flavor and keeps the salad refreshing and delightful.
Notes
- Use cold pasta rinsed under water to avoid clumping and maintain perfect texture.
- Adjust vinegar and oil quantities gradually for a balanced dressing to suit your taste.
- Prep vegetables and make dressing a day ahead to save time while maintaining freshness.
- Toss salad gently to avoid breaking cheese pieces or mashing chickpeas.
- Refrigerate before serving to enhance flavor integration and chill the salad perfectly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Greek pasta salad, chickpeas, plant-based cheese, Mediterranean salad, healthy pasta salad, vegan pasta salad, easy lunch, meal prep salad
