Description
A protein-packed, no-dairy pasta salad with chickpea pasta, crisp veggies, and a tangy Dijon-island dressing, perfect for health-conscious meals or gatherings.
Ingredients
8 oz (225g) chickpea pasta
1 red bell pepper, chopped
1 cucumber, diced
2 cups broccoli florets
4 oz (115g) fat-free feta, crumbled
1/2 cup Kalamata olives
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar (alcohol-free alternative)
2 tbsp Dijon mustard
1 clove garlic, minced
1 tbsp honey
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Cook chickpea pasta according to package instructions; drain and cool.
In a large bowl, combine cooked pasta, red bell pepper, cucumber, broccoli, feta, and olives.
In a separate jar or small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, honey, lemon juice, oregano, salt, and pepper until emulsified.
Toss dressing with pasta mixture until evenly coated.
Chill for at least 30 minutes to allow flavors to meld.
Notes
Use fresh herbs like parsley or dill as a garnish for extra flavor.
Add grilled chicken or tofu for additional protein.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg