This chickpea pasta salad is loaded with crisp cucumbers, orange peppers, red onions and feta cheese. You get plenty of protein and fiber from the chickpea pasta and phytonutrients from all the vegetables in every bite.
The fresh lemon and lime adds freshness and flavor, making it the perfect summer dish. It’s so easy to make and comes together fast. It’s perfect for lunch since chickpea pasta is protein packed and leaves you feeling satisfied for hours.
Feel free to get creative and make it your own. You can sub in other type of vegetables you may have on hand or add olives to make it more Mediterranean style.
Ingredients:
- 9 ozs Chickpea Pasta (uncooked)
- 1 Seedless Cucumber (large, chopped)
- 1 Orange Pepper (diced)
- 1 cup Red Onion (sliced or diced)
- 2/3 cup Feta Cheese (crumbled)
- 2 tbsps Fresh Parsley (finely chopped)
- 2 tbsps Extra Virgin Olive Oil
- 1 Lemon (juiced)
- 1 Lime (juiced)
- Sea Salt & Black Pepper (to taste)
- Optional: Add Italian Seasoning or Tony’s Chachere’s
- Add extra fresh vegeables
Directions:
- Cook the pasta according to the package directions. Once cooked, set aside to cool for about 10 minutes.
- In a large bowl, add the cucumber, yellow peppers, onion, feta cheese, and parsley. Add in the cooled pasta and mix to combine. Drizzle the oil, lemon juice and lime juice, salt, and pepper on top and mix again.
- Divide evenly between bowls and enjoy!
Nutrition Information:
- Total Calories: 354
- Fat: 16g
- Carbs: 43g
- Fiber: 9
- Sugar: 8g
- Net Carb: 34g
- Protein; 19g
- Cholesterol: 22mg
- Na: 348 mg
