Chickpea Pasta Salad
Servings: 4 people
- 8 ounces (230 g) short pasta such as rotini, fusilli, or farfalle. Cook it in 2 quarts/8 cups/2 liters of water and 1 tablespoon/15 grams of sea salt.
- 1 can (15 ounces) (240 g) chickpeas or 1½ cups of cooked chickpeas
- 1½ cups (250 g) cherry tomatoes halved
- 1½ cups (200 g) cucumber diced
- ½ cup (60 g) Kalamata olives or black olives
- ½ packed cup (90 g) sun-dried tomatoes preserved in oil. Drained from the oil and chopped
- ⅓ cup (50 g) red onion chopped
- ½ cup (100 g) corn canned or frozen. If frozen, boil it first
- ½ cup (15 g) parsley finely chopped
- 1 large (1 large) avocado diced
FOR THE DRESSING
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- 3 tablespoons (3 tablespoons) lemon juice or apple cider vinegar
- 2 tablespoons (2 tablespoons) mustard American or Dijon
- 1½ tablespoons (1½ tablespoons) maple syrup or honey
- 1 teaspoons (1 teaspoons) dried oregano
- ½ teaspoons (½ teaspoons) garlic powder
- 1 teaspoons (1 teaspoons) salt more or less to taste
- ⅛ teaspoons (⅛ teaspoons) black pepper
- Make the dressing – Whisk 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoons dried oregano, ½ teaspoons garlic powder, 1 teaspoons salt, and ⅛ teaspoons black pepper. Add 1 can (15 ounces) chickpeas, stir to coat, and set aside to marinate.
- Cook the pasta – Boil 8 ounces short pasta in salted water per package instructions. Drain, rinse under cold water, and transfer to a large bowl.
- Add Veggies and – Add 1½ cups cherry tomatoes, 1½ cups cucumber, ½ cup Kalamata olives, ½ packed cup sun-dried tomatoes, ⅓ cup red onion, ½ cup corn, ½ cup parsley, and 1 large avocado. Toss with the chickpeas and dressing. Season to taste and let sit 15 minutes.Tip: If prepping ahead, add avocado just before serving.
- Serve – Great for lunch, dinner, picnics, or potlucks. For more protein, add tofu, feta, mozzarella, chicken, or prawns.
