Chickpea Pasta Salad

As the weather gets warmer, there is little I crave more than pasta salad. It can admittedly get old quickly though (simply because I eat it so often), so I like to change it up. This pasta salad made with chickpea pasta has an elevated flavor and texture and is full of plant-based protein.

Chickpea Pasta Salad

Serves 4-6

MAIN INGREDIENTS

1 box chickpea rotini  

1/2 cup cherry or grape tomatoes (halved)

1 cup canned chickpeas

1/2 cup canned black olives (sliced)

1/2 cucumber (sliced)

DRESSING INGREDIENTS

4 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon minced garlic

1 teaspoon dried oregano

salt and pepper to taste

Prepare chickpea rotini according to directions on package. While pasta is cooking, cut tomatoes in half, slice black olives, and thinly slice cucumbers. Drain and rinse chickpeas. Combine all dressing ingredients and stir until thoroughly combined. Drain and rinse pasta, and allow to cool. Pour cooled pasta into a large bowl, add all ingredients, and mix well Add dressing and toss until thoroughly combined. Cover and refrigerate. Keeps for up to 5 days. (Tip: Double the recipe for larger gatherings.)

Try this with a glass of chilled white wine on a summer's night. Heaven.

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