Greek Pasta Salad with Chickpeas
All the delicious flavours of Greek Salad, tossed with pasta and marinated chickpeas for an easy grab and go lunch or side dish.
Servings: 4 servings
Calories: 468kcal
Ingredients
- 250 grams shells or other short pasta fusilli, penne or farfalle work well
- 1 400g can chickpeas or garbanzo drained and rinsed
- 1 bell pepper
- ½ a cucumber
- 100 grams cherry tomatoes
- ½ a red onion
- 100 grams feta cheese
- ½ cup olives
- Fresh parsley chopped, to garnish
For the Dressing:
- 4 tbsp olive oil
- 3 tbsp Red wine vinegar
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt & pepper to taste
Instructions
- Cook the pasta according to packet instructions. Drain and rinse under cold water to stop the cooking process.
- Meanwhile, prepare the dressing by combining the ingredients in a large bowl and whisking to combine. Add the chickpeas and stir well, then leave them to marinade in the dressing for 10 minutes while you prepare the rest of the ingredients.
- Chop the pepper and cucumber into small, bite sized pieces and thinly slice the red onion. Crumble or dice the feta cheese. Halve or quarter the cherry tomatoes and olives to your preference.
- Combine everything in the large bowl and toss well to coat. Sprinkle in some fresh chopped parsley and serve at room temperature.
Nutrition
Calories: 468kcal | Carbohydrates: 53g | Protein: 13g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 572mg | Potassium: 294mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1235IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 2mg