Ingredients
Scale
- 2 cups uncooked fusilli pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Cook the fusilli pasta in salted boiling water until al dente, according to package instructions. Drain and cool slightly.
- While the pasta cools, chop the cherry tomatoes and cucumber into bite-sized pieces, and finely dice the red onion.
- In a large bowl, combine the cooled pasta, chickpeas, tomatoes, cucumber, and onion. Toss gently to mix.
- In a separate bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss until everything is well coated. If using feta cheese, sprinkle it on top before serving.
Notes
- Allow the salad to chill for at least one hour before serving for enhanced flavors.
- Feel free to substitute chickpeas with black beans or add additional vegetables like bell peppers or olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 6mg