Ingredients
12 oz (340g) whole wheat bowtie pasta
2 (15oz) cans chickpeas, drained and rinsed
1 cup sun-dried tomatoes (rehydrated with 1 tbsp olive oil if dry)
1 cup roasted cucumbers
1 cup fresh spinach
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives (halal/non-pork variant)
1/4 cup olive oil
3 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring 2 liters water to boil in a large pot.
Cook pasta for 8-10 minutes until al dente; drain and rinse with cold water.
In a large bowl, combine cooked pasta, chickpeas, sun-dried tomatoes, cucumbers, spinach, red onion, and olives.
In a separate mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Pour dressing over pasta mixture and toss until evenly coated.
Chill salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Chickpeas may be roasted with chili flakes/spices for extra flavor
Substitute whole wheat pasta with regular pasta if preferred
Dressing can be prepared in advance
Store covered in fridge up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Boiling/Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg