Ingredients
8 oz penne pasta
1 cup canned chickpeas, drained and rinsed
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
2 tbsp red onion, finely chopped
2 tbsp extra virgin olive oil
1 lemon, juiced (about 3 tbsp)
3 garlic cloves, minced
1 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
2 tbsp chopped fresh parsley
Instructions
Cook pasta according to package instructions until al dente; drain and rinse with cold water to cool.
In a large bowl, combine cooked pasta, chickpeas, diced cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Pour dressing over the pasta mixture and toss gently to combine.
Stir in chopped fresh parsley and red onion just before serving.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Customize with seasonal vegetables like bell peppers or zucchini.
For a vegan version, omit feta cheese and substitute nutritional yeast for flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg