Ingredients
Scale
- 2 cups whole wheat pasta
- 1 cup bell peppers (diced)
- 1 cup spinach (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumbers (diced)
- ½ cup feta cheese (crumbled)
- 1 can chickpeas (drained and rinsed)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Start by boiling water in a pot and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and rinse under cold water.
- Chop bell peppers, cucumbers, and cherry tomatoes, preparing them for the salad.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables and add the drained chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the pasta salad and mix gently to combine.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the pasta absorbs the dressing, add a splash of olive oil before serving.
- For a vegan option, omit the feta cheese or substitute with a vegan alternative.
- For a lower-calorie version, reduce the amount of olive oil and use light cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg