Chickpea Pasta Salad is a fresh and flavorful dish packed with protein, chopped veggies, and whole-grain pasta.
Why You’ll Love this Chickpea Pasta Salad
Chickpea pasta salad is one of those recipes where I can guarantee that 4 out of my 4 of my kids will eat the farfalle pasta noodles, a few sliced cucumbers, and peppers [a la carte], and Lily will shovel feta cheese crumbles in her mouth. All mixed together? No way Jose. And don’t even consider putting a few chickpeas in their plate.
But that’s the thing about recipes like this chickpea pasta salad and the M2MN kitchen: I sometimes make recipes for me, and deconstruct the recipe for them [the kids]. I can’t blame them for not enjoying chickpeas at their age. I’m fairly certain I didn’t start liking them until college!
Nutrition Tips to Consider
Before you go swapping out the dairy [if you want an animal-product-free dish], consider this: animal proteins, like dairy products, are considered complete proteins. They contain all of the amino acids our bodies need to reap all the health benefits such as muscle maintenance, helping with that feeling of fullness and for little ones it helps their little growing bodies and brains to function properly. Plant proteins, like chickpeas, and other beans, nuts, and legumes, are considered incomplete proteins because they do not contain all the amino acids our bodies need.
So that’s why I combined the two: the chickpeas are accompanied by a complete protein, to ensure we are getting the best nutrition in our meals. Have I made you want to study nutrition yet?!?! Don’t worry, I’m here for you… textbooks and pasta salads and all!
As we embark on the warm-weather season, picnic season, bring a dish to pass BBQ season, consider making this chickpea pasta salad. I can’t guarantee the little mouths of the group will enjoy, but I can tell you the adults always do!
More Pasta Salad Recipes to Enjoy
- Italian Pasta Salad
- Orzo Salad with Bell Peppers and Garlic Dressing
- Strawberry Spinach Pasta Salad with Orange Dressing
- 1 [16 ounce] package farfalle pasta
- 1 [15 ounce] can garbanzo beans, drained
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup cucumber, diced
- ½ cup cow’s milk feta cheese, crumbled
- ½ cup plain Greek Yogurt
- ¼ cup fat-free milk
- 1 tablespoon lemon juice [about half a lemon]
- 1 ½ tablespoons lemon zest [about one lemon]
- ¼ teaspoon onion powder
- ½ teaspoon dried dill
- ¼ teaspoon sugar
- ¼ teaspoon salt
- Cook pasta according to package directions. Set aside.
- In a large mixing bowl, add ingredients for the dressing. Whisk until well combined.
- Toss the pasta, chickpeas, cheese, and vegetables with the dressing. Store in your refrigerator until ready to serve.
Disclaimer: I am proud to partner with the United Dairy Industry of Michigan to bring you healthy recipes made with cow’s milk. Because of these great partnerships, I am able to share delicious and nutritious family-friendly recipes. As always all opinions and ideas are 100% my own. Find out why Milk Means More on Twitter, Facebook, YouTube, Pinterest, and Instagram.