Mediterranean Chickpea Pasta Salad

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 Mediterranean Chickpea Pasta Salad



Ingredients:

 

·         8 oz. whole-wheat fusilli pasta

·         1 can (15 oz.) chickpeas, drained and rinsed

·         1 cup cherry tomatoes, halved

·         1 small cucumber, diced

·         1/4 cup kalamata olives, chopped

·         1/4 cup feta cheese, crumbled

·         1/4 cup fresh parsley, chopped

·         1/4 cup fresh lemon juice

·         2 tbsp. extra-virgin olive oil

·         2 cloves garlic, minced

·         Salt and pepper to taste

 

Instructions:

 

·         Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.

·         In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and parsley.

·         In a small mixing bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper.

·         Add the pasta to the bowl with the chickpea mixture and pour the dressing over the top. Toss well to combine.

·         Serve immediately or store in the refrigerator for up to three days.

·         This pasta recipe is loaded with protein, fiber, and healthy fats from the chickpeas, olives, and feta cheese. It's also packed with vitamins and antioxidants from the fresh vegetables and herbs. The whole-wheat pasta adds extra fiber and nutrients to the dish.

 

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