Description
A fresh and flavorful vegan pasta salad featuring chickpeas, crisp vegetables, and tangy vegan feta tossed in a light dressing. Perfect for meal prep, picnics, or a quick healthy lunch.
Ingredients
- 12 oz pasta (such as rotini)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup vegan feta cheese
- 1/4 cup kalamata olives, sliced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and vegan feta.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss again before serving and adjust seasoning if needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add fresh herbs like parsley or basil for extra flavor.
- Use gluten-free pasta if needed.
- For extra crunch, add diced bell peppers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
