Description
A refreshing salad packed with protein from chickpeas and feta cheese, perfect for warm weather and easy weeknight meals.
Ingredients
Scale
- 8 oz pasta
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- Feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta by bringing a pot of water to a boil. Add the pasta and cook according to the package instructions, stirring occasionally. Drain and let cool.
- Prepare the vegetables by adding chickpeas, halved cherry tomatoes, diced cucumber, and diced red onion to a large mixing bowl.
- Make the dressing in a small bowl by whisking together olive oil, lemon juice, dried oregano, and a sprinkle of salt and pepper.
- Combine the cooled pasta with the vegetable mix, then add the dressing over the top and toss gently until everything is coated.
- Garnish with crumbled feta cheese and sliced olives, tossing lightly again.
- Enjoy immediately or refrigerate for a few hours to allow the flavors to meld.
Notes
For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg