Greek Pasta Salad with Chickpeas & Feta
726 kcal per person
26g Protein
82g Carbs
32g Fat
16g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- ¼ red onion
- ¼ cucumber
- 1 bell pepper
- 6 cherry tomatoes
- 5 olives
- 3 ounces chickpeas (84 g)
- 1 ounce feta cheese, crumbled (28 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 squeeze lemon juice (5 ml)
- ½ tablespoon yellow mustard (10 g)
- ½ teaspoon honey (3 g)
- 1 teaspoon oregano, dried (2 g)
Preparing this recipe
- Cook the pasta according to the package directions until al dente. Rinse under cold water and drain well.
- Thinly slice the red onion. Dice the cucumber and bell pepper, and quarter the cherry tomatoes. Roughly chop the olives.
- Rinse the chickpeas in a colander under cold water and let them drain.
- In a large bowl, combine the pasta, red onion, cucumber, bell pepper, tomatoes, olives, and chickpeas. Crumble the feta over the top.
- In a small bowl, whisk together the oil, lemon juice, mustard, honey, and oregano. Pour the dressing over the salad and toss to combine.
- Serve immediately or chill until ready to serve. Season with salt and pepper to taste.
Tip van FitChef
1. Let the pasta cool completely before mixing to keep the vegetables crisp.
2. Add fresh parsley or basil for extra freshness and flavor.
