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High Protein Chickpea Pasta Salad

A fresh and filling chickpea pasta salad packed with plant-based protein, crunchy vegetables, and a flavorful homemade dressing. This easy 25-minute recipe is perfect for healthy lunches, meal prep, or a quick light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 oz chickpea pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • 1 bell pepper chopped
  • ½ red onion thinly sliced
  • ½ cup sweet corn
  • ½ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Method
 

  1. Cook the chickpea pasta according to the package directions until tender. Drain and rinse under cold water to cool and prevent sticking.
  2. Prepare the vegetables by chopping the cucumber, cherry tomatoes, bell pepper, red onion, and parsley.
  3. Add the cooked pasta, vegetables, sweet corn, and feta cheese to a large bowl.
  4. Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, black pepper, and red pepper flakes to make the dressing.
  5. Pour the dressing over the salad and toss everything together until well combined.
  6. Let the pasta salad rest for 15 to 30 minutes before serving for the best flavor.

Notes

Avoid overcooking chickpea pasta to keep the texture firm.
Add extra protein like tofu, chickpeas, paneer, or edamame for a higher protein version.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.