High Protein Vegan Pasta Salad
A bright, filling, and fridge-friendly salad with whole-grain pasta, crisp veggies, and protein-rich chickpeas, tossed in a zippy lemon-Dijon dressing.
Ingredients
Pasta and Veggies
- 200 g whole grain pasta (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced seeded if very watery
- 1 medium bell pepper, diced any color
- 1 can chickpeas, drained and rinsed (about 400 g can)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Cook the whole-grain pasta according to package instructions until al dente.
- Drain and rinse under cool water to stop cooking; drain well and set aside to cool.
Combine Ingredients
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, drained chickpeas, chopped red onion, and parsley.
Make Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, and a generous pinch of salt and pepper.
- Taste and adjust seasoning.
Toss and Chill
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving so the flavors meld.
- Toss again briefly before serving. Enjoy!
Notes
Serve chilled or at cool room temperature. Ideal for meal prep lunches or potlucks. Store leftovers in an airtight container for 3-4 days.