Mediterranean Chickpea Pasta Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar (or lemon juice)

1 garlic clove (minced)

1 teaspoon dijon mustard

1 teaspoon dried oregano

1 teaspoon kosher salt

Black pepper (to taste)

8 ounces pasta (gluten-free if necessary)

1 15 ounce can chickpeas (drained and rinsed)

1 dry pint (10 ounces) fresh tomatoes (diced or cut in half)

1 English cucumber (quartered and sliced)

1/2 red onion (small dice)

1/2 cup kalamata olives (cut in half (optional)

1/2-1 cup crumbled feta (I used dairy-free)

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh mint (optional)

Directions

Make the Dressing: In a resealable jar, add the oil, lemon or vinegar, garlic, mustard, oregano, salt, and black pepper. Seal and shake vigorously, until emulsified. Let sit; the vinegar will mellow out the garlic over time.

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Combine: Add the chilled pasta to a large bowl along with the chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and mint. Top with the dressing and toss until well combined.

Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

Nutrition

• Calories: 434 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Sodium: 677 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 9 g
• Total Sugars: 6 g
• Protein: 13 g