Description
Experience the vibrant flavors of Greece with this refreshing Greek Chickpea Pasta Salad (Gluten-Free). Bursting with fresh vegetables and tossed in a zesty vinaigrette, this nutritious dish is perfect for summer barbecues, quick lunches, or healthy side servings. Made with gluten-free chickpea pasta, it caters to dietary restrictions while delivering a protein-packed meal that will satisfy everyone at your table.
Ingredients
Scale
- 8 oz dried chickpea pasta
- ⅓ cup red onion (finely diced)
- 1 cup sweet cherry tomatoes (halved)
- 2 – 3 cups fresh arugula
- 1 medium red bell pepper (chopped)
- 1 medium yellow or orange bell pepper (chopped)
- 1 medium green bell pepper (chopped)
- 1 ½ cups English cucumber (sliced)
- ½ cup kalamata olives (sliced)
- 4 oz feta cheese (cubed or crumbled)
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the chickpea pasta according to package instructions in a large pot of salted water until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper until well combined.
- In a mixing bowl, combine cooled pasta with red onion, cherry tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
- Drizzle dressing over the salad and gently toss to combine. Adjust seasoning as needed.
- Chill for at least 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 15mg