Description
Greek Pasta Salad with Chickpeas is a vibrant and refreshing dish combining crisp vegetables, plant-based feta cheese, and hearty chickpeas, all tossed in a zesty apple cider vinegar dressing. This easy-to-make salad is perfect for any occasion and offers a nourishing Mediterranean-inspired meal with satisfying textures and fresh flavors.
Ingredients
Scale
Pasta and Protein
- 2 cups cooked fusilli or penne pasta
- 1 cup cooked chickpeas
- 1 cup plant-based feta cheese, crumbled
Vegetables
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and quartered
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon dried oregano (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Boil your preferred pasta, like fusilli or penne, in salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down for salad.
- Prepare the vegetables: Chop cucumbers, halve cherry tomatoes, slice red onions thinly, and pit and quarter Kalamata olives. Finely chop fresh parsley to add brightness to the salad.
- Mix the dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, garlic powder (natural), dried oregano (natural), salt, and black pepper until well combined and emulsified.
- Combine the salad: In a large bowl, gently toss the cooked pasta, chickpeas, chopped veggies, and plant-based feta cheese. Pour the dressing over the top and mix gently to coat every bite with flavor.
- Chill and serve: Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Give it a final toss before serving and enjoy the bright, fresh taste of Greek Pasta Salad with Chickpeas.
Notes
- Cook pasta just right: Avoid overcooking by testing frequently and ensuring it’s al dente for the perfect texture.
- Use cold water to rinse pasta: This stops cooking and prevents the pasta from sticking.
- Balance acidity: Start with less apple cider vinegar (natural) and add more to taste for your ideal tang.
- Chill before serving: Refrigerating the salad allows flavors to develop and makes it more refreshing.
- Fresh herbs matter: Don’t skip parsley it adds an unmistakable fresh herbal pop.
- 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: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Greek pasta salad, chickpeas, plant-based feta, vegan Mediterranean salad, healthy pasta salad, gluten-free pasta salad
