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High Protein Vegan Pasta Salad

A colorful and creamy pasta salad packed with protein-rich chickpeas and vibrant veggies. Perfect for meal prep or as a delightful side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 8 oz pasta (whole grain or gluten-free)
  • 1 can chickpeas (drained and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1 bell pepper (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup fresh parsley (chopped)
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the pasta, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Making the Dressing
  1. In a separate bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
Combining
  1. Pour the dressing over the pasta salad and toss to combine.
  2. Serve immediately or refrigerate for later.

Notes

Chill the salad for at least an hour before serving for better flavor. This salad keeps well in the fridge for about 3–5 days. For make-ahead, prepare it a day or two in advance. It doesn't freeze well.