Description
This Greek Pasta Salad with Chickpeas is a refreshing and protein-packed dish combining al dente small pasta shapes, crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, mild red onion, and creamy plant-based cheese all tossed in a zesty apple cider vinegar dressing. Fresh herbs like parsley and oregano add aromatic brightness, making this salad a vibrant and versatile option ideal for lunches, dinners, or as a colorful side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked rotini or penne pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup pitted and sliced Kalamata olives
- 1/2 cup plant-based cheese, cubed
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
Dressing Ingredients
- 3 tbsp extra virgin olive oil (natural)
- 2 tbsp apple cider vinegar (natural)
- 1 garlic clove, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook and Cool the Pasta: Boil your chosen pasta until al dente according to package instructions. Drain the pasta, rinse under cold water to stop cooking, and set aside to cool completely before tossing with other ingredients.
- Prepare the Vegetables and Chickpeas: Chop cucumbers, halve cherry tomatoes, finely slice red onion, and pit and slice Kalamata olives. Drain and rinse chickpeas well to keep them fresh and creamy. Combine all these in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), minced garlic, salt, and pepper until well emulsified. This bright, tangy dressing will complement the salad’s ingredients beautifully.
- Combine Salad Components: Add the cooled pasta and chickpea mixture into the bowl with diced vegetables. Pour over the dressing and toss gently but thoroughly to coat every piece evenly.
- Add Herbs and Plant-Based Cheese: Fold in freshly chopped parsley and oregano, then sprinkle your plant-based cheese cubes on top for that lovely creamy contrast.
- Chill and Serve: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld delightfully.
Notes
- Use cold pasta rinsed under cold water to prevent mushiness.
- Include crunchy veggies and creamy plant-based cheese to balance textures.
- Chilling the salad melds all flavors beautifully.
- Always use fresh parsley and oregano for the best aromatic lift.
- Adjust dressing by adding more apple cider vinegar or olive oil to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Greek pasta salad, chickpeas, Mediterranean salad, plant-based cheese salad, vegetarian salad
