Perfect for meal prep, this bright chickpea pasta salad is a summer staple! Packed with protein, fiber, and colorful veggies, it’s easy to make ahead and even easier to tweak based on what you have in your fridge. Whether you’re planning a picnic, prepping weekday lunches, or just need a quick, satisfying dinner, this pasta salad is a versatile go-to that keeps well and tastes even better the next day.
Ingredients/ shopping list:
- 1 can (15 oz) chickpeas
- pasta of your choice (I used fusili)
- 2 mini cucumbers
- 1 bell pepper
- ½ red onion
- 1 cup cherry tomatoes
- 1 lemon
- 2 cloves garlic
- ¼ cup + 1 tablespoon extra virgin olive oil
- 2 tablespooons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- 1 bunch fresh parsley, chopped
Cooking Instructions:
Step 1.
Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly.
Step 2.
Dice cucumbers, onion, bell pepper, and cut cherry tomatoes into halves.
Step 3.
Mix chickpeas with 1 tablespoon olive oil, paprika, garlic powder, and a pinch of salt and pepper. Bake at 400º or air fry until crispy.
Step 4.
In a small bowl, combine ¼ cup olive oil, red wine vinegar, dijon mustard, dried oregano, minced garlic, and salt and pepper. Whisk or shake well until the dressing is fully emulsified. Taste and adjust seasoning if needed.
Step 5.
In a large mixing bowl, combine the cooled pasta, chickpeas, vegetables, and chopped parsley. Pour the dressing over the salad and toss well to coat everything evenly. Taste and adjust seasoning as needed.
For best flavor, let the salad chill in the fridge for at least 30 minutes before serving
Tip: make this recipe yours by using your favorite ingredients! Chopped olives, vegan feta, or marinated artichoke would also work well.
