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Chickpea Pasta Salad
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Chickpea Pasta Salad

30 minServes 4Nutri-Score B€€
from @haileecatalano2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • short pasta (cooked and cooled)Grains250 g
  • cucumber (diced small)Produce1 piece
  • chickpeas (drained and rinsed)Pantry240 g
  • feta (crumbled)Dairy120 g
  • marinated artichokes (drained and chopped)Pantry150 g
  • sun-dried tomatoes (sliced)Pantry60 g
  • olives (sliced)Pantry60 g
  • scallions (thinly sliced)Produce4 pieces
  • parsley (chopped)Produce15 g
  • dill (chopped)Produce10 g
  • Dijon mustardPantry15 ml
  • honeyPantry10 ml
  • lemon juice (freshly squeezed)Produce30 ml
  • red wine vinegarPantry20 ml
  • olive oilPantry90 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

456kcal

Carbs
44 g
Proteins
11 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Mixing bowl
  • Whisk

step by step

Method

  1. Cook the pasta

    • Cook the pasta in salted boiling water until al dente.
    • Drain and let it cool completely.
    Step 1

  2. Prepare the salad ingredients

    • Dice the cucumber, crumble the feta and drain the chickpeas.
    • Chop the artichokes, sun-dried tomatoes and olives.
    • Cut everything to a similar size as the pasta so each bite has a bit of everything.
    Step 2

  3. Chop the herbs

    • Thinly slice the scallions.
    • Chop the parsley and dill.
    Step 3

  4. Make the dressing

    • Whisk the Dijon mustard with the honey.
    • Add the lemon juice, red wine vinegar and olive oil.
    • Season generously with salt and a good amount of pepper.
    Step 4

  5. Assemble the salad

    • Combine the cooled pasta with the chickpeas, cucumber, feta, artichokes, sun-dried tomatoes, olives, scallions and herbs.
    • Pour over the dressing and toss well to coat.
    Step 5

  6. Chill and serve

    • Serve right away, or chill in the fridge for the flavors to meld.
    Step 6
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