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In recent years, plant-based diets have gained immense popularity among health-conscious individuals and food enthusiasts alike. With a growing awareness of the benefits of incorporating more plant-based foods into our daily meals, legumes have taken center stage as nutritional powerhouses. Among the myriad of legumes, chickpeas stand out for their versatility, flavor, and health-promoting properties. Enter the Chickpea Pasta Fiesta Salad—a delightful, vibrant dish that showcases the wholesomeness of chickpeas while being an accommodating option for various occasions, from casual family dinners to festive gatherings.

Cold Chickpea Pasta Salad

Discover the vibrant and nutritious Chickpea Pasta Fiesta Salad, perfect for any occasion. This delightful dish features chickpea pasta combined with a medley of fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, making it a satisfying meal. Packed with protein and fiber, it's an excellent choice for those embracing a plant-based lifestyle. Easy to prepare and customizable, this salad is not just delicious but also a healthful addition to your meals. Enjoy the colorful flavors!
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Ingredients
  

1 cup dried chickpea pasta (any shape you prefer)

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 cup cherry tomatoes, halved

1 medium cucumber, finely diced

1/2 medium red onion, finely chopped

1 bell pepper (your choice of color), diced

1/4 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, roughly chopped

1/4 cup fresh basil, roughly chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the chickpea pasta and cook according to the package instructions, typically until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.

    Prepare the Vegetables: While the pasta is cooking, take the time to chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Transfer all the chopped vegetables into a large mixing bowl.

      Combine Ingredients: In the bowl with the chopped vegetables, add the rinsed chickpeas, sliced Kalamata olives, crumbled feta cheese, and the chopped parsley and basil. Gently fold the ingredients together to combine evenly.

        Dress the Salad: In a separate small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, garlic powder, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning according to your preference.

          Mix It Up: Add the cooled chickpea pasta into the bowl with the vegetable and chickpea mixture. Drizzle the prepared dressing over the salad and gently toss everything together until all components are well coated.

            Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes prior to serving. This chilling period allows the flavors to meld beautifully.

              Serve: When ready to serve, present the salad chilled or at room temperature. For a finishing touch, consider garnishing with additional fresh herbs or an extra sprinkle of feta cheese.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings