Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette
This Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette is delicious, nutritious, and easy to prepare. It is the perfect salad when you want something healthy and filling but lack time. I love that this salad can be prepared ahead of time for lunches throughout the week.
Ingredients
- 3-4 cups cooked pasta
- 3 cups canned chickpeas
- 1 cup Sun-dried tomatoes
- 2-3 medium zucchini
- ½ cup feta cheese
- 1 cup olives
- ¼ cup lemon juice
- 4 Tbsp olive oil
- ⅓ cup chopped onion
- ¼ cup diced parsley
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp dried dill
- 1 ½ tsp black pepper
- salt to taste
Instructions
- Wash and chop the zucchini into pieces.Heat a non-stick pan with 1 tbsp olive oil. Add the zucchini, salt, and ½ tsp black pepper to the pan and sauté for 7-10 minutes.
- In a large salad bowl, add cooked pasta, sautéed zucchini, sun-dried tomatoes, olives, feta cheese, and chickpeas.
- In a mixing cup, combine olive oil, lemon juice, diced onion, garlic powder, oregano, dried dill, salt, and black pepper. Transfer the mixture to the salad bowl, stir, and add fresh parsley.
- Add the salad to 4-5 32-oz mason jars and store them in the refrigerator. When ready to serve, heat up for a minute in the microwave and enjoy!
Notes
Please adjust the seasoning to your liking.