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Easy High Protein Vegan Pasta Salad

A vibrant and protein-packed pasta salad that's easy to make and perfect for any occasion, whether it's a weeknight dinner or a weekend barbecue.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz Pasta (whole grain or legume-based) For an extra protein boost.
  • 1 can Chickpeas, drained and rinsed Can swap for black beans or lentils.
  • 1 cup Cherry tomatoes, halved
  • 1 medium Cucumber, diced Zucchini can be substituted.
  • 1 piece Red bell pepper, diced Feel free to mix in any sweet pepper.
  • 1/4 cup Fresh parsley, chopped Basil or cilantro would work well too.
Dressing
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice For a zesty kick.
  • 1 teaspoon Garlic powder
  • to taste Salt and pepper To taste.

Method
 

Cooking Pasta
  1. Boil water in a pot, add the pasta, and cook according to the package instructions until al dente.
Mixing Ingredients
  1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Preparing Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
Combining Salad
  1. Drain the pasta and let it cool slightly. Add the pasta to the large bowl and pour the dressing over everything. Toss to combine!

Notes

Serve it chilled for those warm days. This salad keeps well in the fridge for about 3-5 days in an airtight container. It tastes even better the next day after the flavors have a chance to meld.