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Pasta salads have long been a staple in culinary gatherings, celebrated for their versatility and ability to cater to a variety of tastes. Whether served at summer barbecues, holiday potlucks, or as a simple side dish for weeknight dinners, pasta salads offer endless possibilities for customization and flavor exploration. Among the myriad of options available, the Chickpea Pasta Fiesta Salad stands out not just for its vibrant colors and flavors but also for its nutritional benefits, making it a perfect addition to any meal plan.

Cold Chickpea Pasta Salad

Discover the vibrant and nutritious Chickpea Pasta Fiesta Salad, perfect for gatherings, meal prep, or light lunches. This dish features gluten-free chickpea pasta combined with fresh vegetables and zesty seasonings, packing a protein-rich punch. Easy to prepare and visually appealing, it’s ideal for any occasion. Explore various ingredient swaps and dressings to make it uniquely yours. Enjoy a flavorful, healthy meal that everyone will love!
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Ingredients
  

1 cup dried chickpea pasta (or any preferred shape)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, finely diced

1/2 red onion, finely chopped

1 bell pepper (any color), diced

1/4 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the chickpea pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

    Prepare the Veggies: While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper. Place them in a large mixing bowl.

      Combine Ingredients: Add the rinsed chickpeas, Kalamata olives, feta cheese, parsley, and basil to the bowl with the veggies.

        Dress the Salad: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.

          Mix It Up: Add the cooked chickpea pasta to the vegetable and chickpea mixture. Pour the dressing over everything and gently toss until well combined.

            Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld together.

              Serve: Serve chilled or at room temperature, garnished with additional herbs or a sprinkle of feta if desired.

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