Vegan Mediterranean Chickpea Pasta Salad
A simple mediterranean pasta salad made with cucumber, cherry tomatoes, chopped artichoke and a vinaigrette dressing. A super savory meal to enjoy for lunch or as a side salad!
- Category: Salad, Lunch
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- PASTA SALAD
- 1 8oz. gluten-free brown rice pasta
- 1 15oz can of chickpeas or 1.5 cups cooked chickpeas
- 1 pint cherry tomatoes, halved
- ½ red onion, diced
- 1 large cucumber, chopped
- 1 8oz. can marinated artichoke, roughly chopped
- ½ cup kalamata olives, sliced
- ½ cup crumbled extra firm organic tofu
- ⅓ cup packed fresh basil leaves, finely chopped
- DRESSING
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3 garlic cloves, minced
- 2 tablespoon dijon mustard
- 1 teaspoon fresh or dried oregano
- 1 teaspoon fresh or dried thyme
- ½ teaspoon salt, or to taste
- black pepper, to taste
- juice of 1 lemon + zest
Instructions
- In a large pot, place brown rice pasta into boiling water. Cook until al dente & according to package directions (about 8-10 minutes). Rinse under cold water to stop cooking, drain and set aside..
- In a large mixing bowl, add chickpeas, chopped onion, cucumber, cherry tomatoes, olives, artichokes and fresh basil. Lightly sprinkle the crumbled tofu with salt and pepper. Set aside.
- In a small-medium bowl, whisk all the dressing ingredients together. Adjusting the flavors as needed.
- Then pour the dressing over everything and gently toss to combine. Enjoy or store in the fridge for 2-3 hours to let flavors marinate.
Nutrition
- Serving Size: 1
- Calories: 227
- Fat: 11.1g
- Carbohydrates: 24.4g
- Fiber: 3.7g
- Protein: 9g
