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