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High protein chickpea pasta salad served in a bowl with fresh vegetables

High Protein Chickpea Pasta Salad

A colorful and nutritious pasta salad made with chickpea rotini, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Lunch, Salad, Side
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 1 8-ounce box chickpea rotini
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 2 teaspoons za’atar plus more for garnish
  • 1 teaspoon finely chopped fresh thyme plus more for garnish
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper plus more for garnish
Vegetables and Toppings
  • 1 small cucumber, quartered and sliced (about 2 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 1 12-ounce jar roasted red peppers, drained and chopped (about 1¼ cups)
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1 8-ounce package fresh mozzarella pearls

Method
 

Cooking the Pasta
  1. Bring a large pot of water to boil over high heat.
  2. Add the chickpea pasta and reduce heat to maintain a lively simmer.
  3. Cook, undisturbed, until tender, about 6 to 7 minutes.
  4. Drain the pasta and rinse it with cold water.
  5. Transfer the pasta to a large rimmed baking sheet and spread it in an even layer.
  6. Allow it to cool at room temperature for 10 minutes.
Making the Salad
  1. In a large serving bowl, whisk together ¼ cup olive oil, 3 tablespoons lemon juice, 2 teaspoons za’atar, 1 teaspoon thyme, and ½ teaspoon each of cumin, garlic powder, salt, and pepper.
  2. Add the sliced cucumber, halved tomatoes, rinsed chickpeas, chopped roasted red peppers, sliced red onion, mozzarella pearls, and the cooled pasta to the bowl.
  3. Toss everything to combine.
  4. Garnish with additional za’atar, thyme, and pepper, if desired.

Notes

This pasta salad is best served cold or at room temperature. Store in an airtight container in the refrigerator for up to three days. Adjust dressing ingredients according to your taste. Add other vegetables like bell peppers or spinach for extra nutrients. For a vegan option, leave out mozzarella or replace with plant-based cheese.