Mediterranean Chickpea Pasta

Boro Health Team

Cuisine

Mediterranean

Category

Lunch

Quick Mediterranean chickpea pasta that is perfect for lunch!

Mediterranean Chickpea Pasta

Ingredients

    Pasta Ingredients

    • ½ lb. chickpea pasta 
    • 2 cups diced cucumber, seeds removed
    • 2 cups halved grape tomatoes
    • ½ cup sliced olives
    • ½ cup red onion, thinly sliced
    • ½ cup crumbled feta cheese (dairy-free options available)
    • handful fresh basil, torn 

    Lemon Garlic Vinaigrette:

    • 1 large lemon, juiced
    • 3 tbsp white wine vinegar or balsamic vinegar
    • ½ cup extra virgin olive oil
    • 2 large garlic cloves, minced
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1 tsp real salt
    • 2 tsp coconut sugar

    Directions

    1. Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.

      While cooking pasta, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl. 

      Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl.

      Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

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