Greek Chickpea Pasta Salad (Gluten-Free)
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
6 servings
-
Calories
271 kcal
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Cuisine
Mediterranean, Greek, International
Greek Chickpea Pasta Salad (Gluten-Free)
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This fresh, easy Greek chickpea pasta salad recipe is healthy, gluten-free, high in protein, and comes together in under 30 minutes! It's tossed in a tangy, light vinaigrette, filled with fresh veggies, and made with Banza chickpea pasta for extra protein.
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Ingredients
Pasta Salad:
- 8 oz dried chickpea pasta (fusilli, farfalle bowtie, rotini, or penne), I used Banza fusilli
- ⅓ cup red onion finely diced
- 1 cup sweet cherry tomatoes halved
- 2 - 3 cups fresh arugula
- 1 medium red bell pepper de-seeded & chopped
- 1 medium yellow or orange bell pepper de-seeded & chopped
- 1 medium green bell pepper de-seeded & chopped
- 1 ½ cups English cucumber sliced into quarter-moons (about 1 cucumber)
- ½ cup kalamata olives no pits & sliced
- 4 ounces feta cheese cut into ½ inch cubes or ½ cup crumbled
Greek Dressing:
- 2 tablespoon extra-virgin olive oil
- 1 large lemon juiced (~3 - 4 Tablespoons)
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Bring a large pot of salted water to a boil and add pasta. Cook according to the package until pasta is al dente. When done, strain the pasta and run it under cold water to cool it. Set it to the side.
- Meanwhile, make the dressing by whisking all the ingredients in a small bowl or cup. Taste it and adjust the seasonings to your liking.
- Add the cooled pasta to a large mixing bowl with the red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
- Pour the dressing on top and gently toss to coat. Taste and adjust seasoning to your liking by adding more lemon, salt, pepper, and/or olive oil, if desired.
- For best results, place the pasta salad in the refrigerator for a least 30 minutes to marinate. If not, serve immediately and enjoy!
Notes
- Cook pasta to al dente. Trust me, al dente pasta is BEST for pasta salad. I like subtracting 1 minute from the lower range of what the box says. If you overcook your pasta, it will be mushy.
- Let your pasta cool completely before tossing it with the other ingredients. If it’s still warm, the hot pasta will start to cook and wilt the veggies. No one’s a fan of warm cucumber and wilted arugula, so make sure you’re tossing cold pasta into this dish.
- Let pasta salad marinate in the refrigerator for at least 30 minutes, if not up to 2 hours. This is KEY for the flavor. If you do not have time, you can enjoy it right away.
- Use chickpea pasta. Use high-protein chickpea pasta to make this pasta salad even higher in protein. This Banaza pasta salad is so flavorful and has 15 grams of protein per serving!
- Serve it with Chicken – try this classic grilled chicken, this balsamic feta stuffed chicken, or these air fryer chicken sausages.
- Serve it with Burgers – It’s Summer, and pasta salad is perfectly paired with burgers. Try these grilled turkey burgers (keto), these air fryer chicken burgers, these cilantro lime chicken burgers, or these vegetarian no-bean veggie burgers.
- Storing: Store leftovers in an airtight container in the fridge for up to 5 days. DO NOT heat it; enjoy pasta salad cold.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
30g
(10%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
3g
Cholesterol
17mg
(6%)
Sodium
642mg
(27%)
Potassium
302mg
(9%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1757IU
(35%)
Vitamin C
85mg
(94%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 642mg | 27% |
| Potassium | 302mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 85mg | 94% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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