Mediterranean Pasta Salad with Spiced Chickpeas
This Mediterranean Pasta Salad with Spiced Chickpeas is a bright and flavorful dish that incorporates lots of fresh, nourishing ingredients. It can be served room temperature or chilled and is great for summer!
Ingredients
- 2/3 lb. whole wheat pasta or pasta of your choice
- ½ to ¾ cup chopped kalamata olives preference
- 2 ½ cups cucumbers peeled and chopped (seeds removed if desired)
- 1 pint cherry or grape tomatoes sliced lengthwise
- 2 bell peppers de-seeded and chopped
- 1 can chickpeas drained and rinsed
- 2 tsp. oil divided
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 ½ tsp. Italian seasoning divided
Dressing:
- ½ cup olive oil
- Juice of 2 lemons divided
- 1/3 cup fresh parsley finely chopped
- 1 tsp. red wine vinegar
- ¼ tsp. Italian seasoning
- 1 ¾ tsp. dijon mustard
- 1 ½ tsp. kosher salt
- ¼ tsp. pepper
- ½ Tbsp. agave or maple syrup
- 2 Tbsp. red onion finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Cook 2/3 lb. pasta in salted water until just al dente, according to package directions. Drain and set aside.
- In a small/medium bowl, add the 1 can chickpeas. Drizzle with 1 tsp oil, ¼ tsp. kosher salt, ¼ tsp. pepper, and 1 ½ tsp. Italian seasoning, toss to combine. Spread the chickpeas onto a baking tray lined with parchment paper and bake for 15 minutes.
- In a large pan, add 1 tsp. oil and the 2 bell peppers. Cook for 5 to 7 minutes, stirring frequently until tender.
- In a large bowl, add the ½ to ¾ cup kalamata olives, 2 ½ cups cucumbers, 1 pint of tomatoes, and the cooked bell peppers.
- Whisk the dressing ingredients together in a bowl (½ cup olive oil, juice of 1 ½ lemons, 1/3 cup fresh parsley, 1 tsp. red wine vinegar, ¼ tsp. Italian seasoning, 1 ¾ tsp. dijon mustard, 1 ½ tsp. kosher salt, ¼ tsp. pepper, ½ Tbsp. agave or maple syrup, 2 Tbsp. red onion, reserving the juice of ½ lemon for just prior to serving.
- Add the cooked pasta, chickpeas, and the dressing to the large bowl, and gently toss the ingredients until fully combined.
- Drizzle the juice of the remaining ½ lemon just prior to serving, and toss to combine.