Cold Chickpea Pasta Salad
Introduction
This Cold Chickpea Pasta Salad is the perfect dish for a light, refreshing meal that packs a punch of flavor and nutrition. Made with chickpea pasta and fresh veggies, it’s a delightful mix of textures and tastes. Plus, it’s super easy to prepare, making it ideal for a quick lunch or a side dish at your next gathering. Let’s dive into the details!
Ingredients
- 8 oz pasta noodles (I used chickpea pasta, but any noodles will work) 🍝
- ⅔ cup plain, unsweetened Greek yogurt (I used 0%) 🥛
- 1 lemon, juiced (approx. 4 Tbsp) 🍋
- 4 tablespoons dill, finely chopped 🌿
- ½ teaspoon sea salt 🧂
- ¼ cup red onion, finely chopped 🧅
- 1 red bell pepper, finely chopped 🌶️
- 1 cucumber, cut into small pieces 🥒
- 15 oz can chickpeas, drained and rinsed 🥫
Instructions
- Prepare the Pasta: Cook the pasta al dente according to the package directions. Strain and let the noodles cool slightly. They should be almost room temperature when tossing them in the dressing. 🍝
- Make the Dressing: While the pasta is cooking, prepare the dressing by mixing together the Greek yogurt, lemon juice, dill, and sea salt in a cup or jar. 🍋🥛🌿🧂
- Combine Ingredients: In a large mixing bowl, add the red onion, red bell pepper, cucumber, and chickpeas. Ensure the chickpeas are well-drained and rinsed. Pour the dressing over the top and gently toss to combine. 🧅🌶️🥒🥫
- Add the Pasta: Run some cold water over the pasta noodles if needed to loosen them up. Add the noodles to the bowl with the dressing and toss well to coat. 🚿🍝
- Serve: Serve cold with extra dill on top, if desired. Enjoy this refreshing salad! 🌿🍽️
Additional Information
- Prep Time: 15 minutes
- Total Time: 20 minutes
This Cold Chickpea Pasta Salad is a delightful blend of fresh vegetables and creamy dressing, making it a nutritious and tasty option for any meal. Perfect for those hot summer days or a quick, healthy lunch on the go. Give it a try and let me know what you think in the comments below!
Happy Cooking! 🌟
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Cold Chickpea Pasta Salad
- Total Time: 20 min
Ingredients
8 oz pasta noodles (I used chickpea pasta, but any noodles will work) 🍝
⅔ cup plain, unsweetened Greek yogurt (I used 0%) 🥛
1 lemon, juiced (approx. 4 Tbsp) 🍋
4 tablespoons dill, finely chopped 🌿
½ teaspoon sea salt 🧂
¼ cup red onion, finely chopped 🧅
1 red bell pepper, finely chopped 🌶️
1 cucumber, cut into small pieces 🥒
15 oz can chickpeas, drained and rinsed 🥫
Instructions
1️⃣ Prepare the pasta al dente according to the package directions. Strain and let the noodles cool slightly (you want them to be almost room temperature when tossing them in the dressing). 🍝
2️⃣ While the pasta is cooking, prepare the dressing by mixing together the Greek yogurt, lemon juice, dill, and sea salt in a cup or jar. 🍋🥛🌿🧂
3️⃣ In a large mixing bowl, add the red onion, red bell pepper, cucumber, and chickpeas (make sure to drain and rinse them). Pour the dressing over the top and gently toss to combine. 🧅🌶️🥒🥫
4️⃣ Run some cold water over the pasta noodles if needed to loosen them up. Add the noodles to the bowl with the dressing and toss well to coat. 🚿🍝
5️⃣ Serve cold with extra dill on top, if desired, and enjoy! 🌿🍽️
- Prep Time: 20 min