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Protein Pasta Salad

Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!

Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!

But when I do finally whip up some noodles, I can tell you that I ain’t making no basic chicken alfredo for dinner. (Even though chicken alfredo is actually delicious.) Instead I’m making pasta with allllllll the veggies, heart-healthy avocado and of course, some jazzy lemon basil vinaigrette I dreamt up. This mediterranean pasta salad is nutritious, full of plant based protein and one of my favorite recipes to bring to a party because it has SO much flavor. It’s also an amazing way to fuel up pre or post workout and makes the best lunch because the leftovers keep well. So what’s in this magical, less than 30 minute meal?


  • Your favorite pasta: I like using chickpea, Bonza brand, but feel free to use any kind. Gluten free pasta is perfect in here, too, and I love this chickpea pasta for extra protein.

  • Chickpeas: for a boost of plant-based protein in this amazing pasta dish. Grilled chicken would be delicious as well.

  • Cherry tomatoes: I love the little bursts of juicy flavor that cherry or grape tomatoes add to every bite. Plus how cute are they?!

  • Feta crumbles: feel free to use salty feta or a creamy goat cheese! You can also omit to keep this pasta salad vegan & dairy free.

  • Avocado: creamy avocado is the perfect complement to the zesty dressing, feta and red onion.

  • Red onion: add a little bite with thinly sliced red onion.

  • Kalamata olives: feel free to add even more mediterranean flavor with olives. Just make sure they’re pitted!

  • Lemon basil vinaigrette: you’ll need fresh lemon juice, garlic, olive or avocado oil, fresh basil leaves, dried oregano, salt & pepper.




Ingredients

  • 1 (10 oz) Packet Chickpea BONZA BRAND Pasta

  • 1 (15 oz) can chickpeas

  • 2 cucumbers

  • 1 cups tomatoes

  • 1 bell pepper

  • 1/2 red onion

  • 1 avocado

  • 5-6 large basil leaves

  • 1/2 cup pitted Kalamata olives

  • 1/2 cup feta cheese crumbles (optional)

Dressing

  • 1/4 cup olive oil

  • juice of one lemon

  • 1 garlic clove minced

  • 1 tablespoon oregano

  • 1/2 teaspoon salt




Directions


  1. Cook pasta according to package directions. Drain and rinse in cool water. Drain and rinse chickpeas and place in a bowl along with the pasta.

  2. Slice cucumber and tomatoes to your preferred size. Finely slice onion and bell pepper. Add to the bowl with the pasta.

  3. In a separate bowl make the dressing. Gently toss to combine.

  4. Add the olives, cheese and avocado before serving.

  5. For best taste, I recommend chilling in the fridge before serving, although it’s not needed.

Serves 8


https://docs.google.com/document/d/1uJILdEo9cuDRqMefbPobjsZ77sdZmTTDBKgs1ABx3gQ/edit?usp=sharing



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