Ingredients
Scale
- 8 oz chickpea pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 bell pepper (mixed colors), diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the chickpea pasta according to package instructions until al dente. Drain and rinse under cold water.
- While pasta cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- In a large bowl, combine cooled pasta with chopped vegetables. Toss gently to mix.
- Add crumbled feta cheese and Kalamata olives to the salad; fold them in carefully.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper. Drizzle over the salad while tossing gently for even coverage.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg