Chickpea Pasta Salad 🍝

Name: Chickpea Pasta Salad
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound pasta; 1 can chickpeas; 2 cups cherry tomatoes; 1 cucumber; 0.5 cup red onion; 0.25 cup olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic; Salt and black pepper; Fresh basil

Chilled pasta tossed with roasted chickpeas, cherry tomatoes, cucumber, and tangy vinaigrette.

20 min · Beginner · 380 cal · 14g protein · $1.30/serving · American

Vegan Quick & Easy High-Protein Budget-Friendly

20minutes

4servings

380calories

14gprotein

$1.30per serving

Ingredients (serves 4)

1 pound pasta
1 can chickpeas
2 cups cherry tomatoes
1 cucumber
0.5 cup red onion
0.25 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic
Salt and black pepper
Fresh basil

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Instructions

1
Cook pasta according to package directions. Drain and rinse with cold water.
2
Drain and dry chickpeas. Toss with 1 tablespoon olive oil, salt, and pepper. Roast at 400°F for 15 minutes.
3
While chickpeas roast, halve cherry tomatoes, dice cucumber, and finely dice red onion.
4
Whisk together 0.25 cup olive oil, balsamic vinegar, minced garlic, salt, and pepper for the dressing.
5
Combine cooled pasta, roasted chickpeas, tomatoes, cucumber, and onion in a large bowl. Pour dressing over and toss well.
6
Tear fresh basil and sprinkle over salad before serving.