Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
332 kcal
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Course
Side Dish, Main Course, Lunch
Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Description
Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette blends nutritious ingredients like whole wheat pasta, chickpeas, and fresh vegetables with a vibrant lemon basil dressing. The pasta is cooked al dente and cooled before combining with halved cherry tomatoes, crumbled feta cheese, diced avocado, thin red onion slices, and optional kalamata olives for depth. The dressing, made by blending fresh lemon juice, garlic, olive oil, and fresh basil leaves, enhances the salad with bright acidity and herbaceous notes. The mixture is gently folded to maintain the integrity of the avocado and feta.
The flavor profile balances creamy, tangy, and fresh elements, with the lemon vinaigrette bringing zest that complements the sweetness of the tomatoes and the saltiness of the feta. The chickpeas add a firm bite and increase the protein content, making the salad satisfying.
This pasta salad is versatile, easy to prepare ahead, and works well as a main dish for a light meal or as a colorful accompaniment to grilled meats or fish. Tearing fresh basil leaves over the top before serving adds aroma and visual appeal.
To adapt, use gluten-free or chickpea pasta for dietary preferences. The salad holds well when stored refrigerated, making it convenient for meal prep or packed lunches.
Ingredients
- For the pasta:
- 8 oz whole wheat pasta or gluten free pasta (I like Orecchiette or bowtie
- 1 chickpeas 15 oz can, rinsed and drained
- 2 cups cherry tomato halved, about 1 pound
- ½ cup feta cheese crumbled
- 1 ripe but slightly firm avocado pitted and diced
- ¼ small red onion thinly sliced
- kalamata olive optional, 1/2 cup pitted
- For the vinaigrette:
- 1/4 cup lemon juice from 1 large lemon, fresh
- 1 garlic clove
- 1/4 cup olive oil or avocado oil
- 1/3 cup basil leaves fresh, packed
- 1 teaspoon honey or sugar, optional
- ¼ teaspoon oregano dried
- ½ teaspoon salt plus more to taste
- black pepper freshly ground
- TO GARNISH:
- basil torn leaves
Instructions
- First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you'll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.
- Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.
- Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.
Notes
- Use chickpea or bean pasta for higher protein content.
- To make gluten free, substitute with a gluten-free pasta like brown rice or chickpea pasta.
- For a full meal, add diced cooked chicken breast.
- To make vegan, omit feta or use almond milk-based feta or nutritional yeast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 332cal | 17% |
| Carbohydrates | 47.7g | 16% |
| Protein | 10.4g | 21% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.6g | 13% |
| Fiber | 8.3g | 33% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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