Chickpea Pasta Salad (Gluten-Free, High-Fiber, Vegetarian)

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Searching for an easy pasta salad with Italian dressing just in time for summer? Look no further as I’m about to introduce you to a protein-rich pasta salad topped with my grandmother’s award-winning Italian dressing recipe (for real, Y’all, she won an award back in the day for this tangy sweetness, although I use apple cider vinegar in my version…).

What really makes this dish, in my opinion, is the dressing. It is a tastebud extravaganza that combines sweetness with tangy with loads of flavor. Fresh garlic mixed with honey, lemon and other healthy ingredients round out this easy dish.

The dressing recipe is a key component to this dish but since it is intense, I would recommend pouring half of the finished product on the pasta dish, stir, and taste. If you want more flavor, use a little more. I typically use 3/4 of the dressing recipe on the pasta (and save the rest as dip for warm bread with butter).

You can find more of my recipes at https://www.instagram.com/graceandgoodies/

Further Food Nutritionist Commentary:

This chickpea pasta dish is a great gluten-free alternative for those with Celiac disease or a gluten intolerance who want to enjoy pasta! Chickpeas are a great source of fiber and protein, giving this dish 8g of fiber and 17g of protein per serving! The kalamata olives and olive oil used in "Grandma's" dressing contribute hearty-healthy monounsaturated fat which also help to satiate and keep us full!

By Liz Lederman
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Chickpea Pasta Salad (Gluten-Free, High-Fiber, Vegetarian)

  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Servings: 4

Ingredients

Pasta:
12 oz chickpea spaghetti (I prefer Explore Cuisine brand)
1 cucumber, diced or cut into boat rounds
1 cup small cherry tomatoes, cut in half and then half again
1 can medium or large black olives (or Kalamata), each sliced in half or quartered
½ cup grated parmesan reggiano cheese

 

Grandma Rosie’s Tangy Homemade Italian Dressing:
½ cup olive oil
½ cup apple cider vinegar
1 large clove of fresh garlic, pressed
1 juice of a medium lemon
1.5 teaspoons honey
½ teaspoon pink Himalayan salt
½ teaspoon Black pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Instructions

  1. Prepare your mise en place. I generally start by making the dressing. Combine olive oil, apple cider vinegar, lemon, honey, fresh garlic, salt, pepper and spices. Mix very well and store in a container with a tight lid.
  2. Next, boil water in a large pot and prepare chickpea pasta according to instructions on the package. When fully cooked, drain and rinse quickly with cold water.
  3. Place the pasta in a large bowl and add cucumbers, tomatoes, olives, Parmesan cheese, and half of the dressing. Mix very well. Taste and add more dressing if you want.
  4. Top with extra Parmesan cheese if desired and enjoy!
Prepare your mise en place. I generally start by making the dressing. Combine olive oil, apple cider vinegar, lemon, honey, fresh garlic, salt, pepper and spices. Mix very well and store in a container with a tight lid. Next, boil water in a large pot and prepare chickpea pasta according to instructions on the package. When fully cooked, drain and rinse quickly with cold water. Place the pasta in a large bowl and add cucumbers, tomatoes, olives, Parmesan cheese, and half of the dressing. Mix very well. Taste and add more dressing if you want. Top with extra Parmesan cheese if desired and enjoy!

Nutrition Information

Per Serving: Calories: 499; Total Fat: 24 g; Saturated Fat: 3 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 1642 mg; Potassium: 50 mg; Carbohydrate: 58 g; Fiber: 8 g; Sugar: 3 g; Protein: 17 g

Nutrition Bonus:

Vitamin C: 15%; Vitamin A: 3%; Iron: 25%; Calcium: 4%

Sprinkle with Further Food Daily Turmeric Tonic for an added kick and anti-inflammatory benefits!

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