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Tabbouleh Pasta Salad

Fresh tabbouleh flavors get an added boost of protein from chickpeas, feta cheese and whole wheat pasta to make this a delicious side dish or entree salad.

Prep Time
40 mins
Total Time
40 mins
Servings: 6
Calories: 228 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

  • 2 cups Curly parsley (chopped)
  • 3-4 large tomatoes (diced)
  • 9-10 thinly sliced green onions ((about 1 bunch green parts only))
  • ½ can of chickpeas (drained and rinsed)
  • 1 ½ cups whole wheat pasta (or pasta of your choice)
  • 2 oz crumbly feta cheese
  • 1 lemon (juiced)
  • ¼ cup extra-virgin olive oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Cook the pasta according to package. Drain and run under cold water to stop the cooking and set aside.
  2. Chop the tomatoes, parsley, green onion and place in a large mixing bowl. Add the chickpeas and feta cheese and mix together. Set aside.
  3. In a small mixing bowl whisk together the lemon juice and extra-virgin olive oil.
  4. Slowly pour the lemon dressing over the salad and toss to combine. Place the salad in the refrigerator for 30 minutes to let the flavors soak into the salad.
  5. Add the pasta into the salad and mix well. Add salt and pepper to taste and serve.

Notes

  • Feel free to substitute whatever pasta you like. Add vegetables like cucumber, green or red pepper or radishes. Save the other ½ of the can of chickpeas in the refrigerator to use during the week to garnish salads.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 26.8g (9%) Protein 7.5g (15%) Fat 11.8g (18%) Saturated Fat 2.1g (11%) Polyunsaturated Fat 9.7g Trans Fat 0g Cholesterol 3mg (1%) Sodium 242mg (10%) Fiber 6.1g (24%) Sugar 4.2g (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 26.8g 9%
Protein 7.5g 15%
Fat 11.8g 18%
Saturated Fat 2.1g 11%
Polyunsaturated Fat 9.7g 57%
Trans Fat 0g 0%
Cholesterol 3mg 1%
Sodium 242mg 10%
Fiber 6.1g 24%
Sugar 4.2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.