CHICKPEA AND SPINACH PASTA SALAD
This Chickpea and Spinach Pasta Salad is a nutrient-packed, refreshing dish perfect for a light lunch or dinner. The whole wheat pasta provides a hearty base, while chickpeas boost protein. Fresh spinach contains essential vitamins and minerals, making it a wholesome choice. A simple dressing of olive oil, lemon juice and a sprinkle of salt and pepper ties it all together for a burst of flavour. Quick and easy to prepare, this salad is satisfying and healthy, making it an ideal choice for a balanced and plant-based meal.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée, Side
SERVING SIZE
1 serving
CUISINE
Mediterranean, Californian, Middle Eastern, Mediterranean
PREPARATION/TECHNIQUES
No-Cook, Quick & Easy, One-Pot Wonders, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Weeknight Dinner, Quick Lunch, Picnic, Family Gathering, Summer, Spring, Party, Light Lunch, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Healthy, Low Cholesterol, Low Fat, Kid-Friendly, Quick & Easy, Organic
DISH TYPE
Pasta Salad, Vegan Entrée, Cold Salad, Side Dish, Snack
INGREDIENTS
- 50g whole wheat pasta, cooked
- 50g canned chickpeas, drained
- 50g fresh spinach
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 280
- Protein: 9g
- Fat: 9g
- Carbohydrates: 42g
- Fibre: 8g
- Sodium: 120mg
- Vitamin A: 60% of the daily recommended intake
- Vitamin C: 20% of the daily recommended intake
PREPARATION
- Cook The Pasta: Boil whole wheat pasta according to package instructions, drain it, and let it cool slightly before assembling. The pasta provides a filling base for the salad.
- Prepare The Chickpeas: Drain and rinse the canned chickpeas to remove excess sodium. Chickpeas add protein and a slightly nutty texture.
- Chop The Spinach: Roughly chop fresh spinach leaves to add a refreshing, nutrient-packed green element to the salad. Spinach offers a nice crunch and boosts its nutritional value.
- Make The Dressing: Mix olive oil and lemon juice in a small bowl, adding salt and pepper to taste. This simple dressing adds a light, tangy flavour to the salad.
- Combine The Ingredients: Toss the cooked pasta, chickpeas, and spinach in a large bowl. Drizzle the olive oil and lemon dressing on top and mix until evenly coated.
PREP TIME
5 minutes
COOKING TIME
10 minutes (for the pasta)
TIPS
- Serve Cold Or Warm: Enjoy this pasta salad warm or chill it in the fridge for a refreshing cold salad.
- Batch Prep: Double the ingredients for meal prep. This pasta salad stores well in the fridge and can be eaten over the next few days.
- Add Extra Vegetables: For more colour and texture, toss in cherry tomatoes, cucumber slices, or bell peppers.
- Use A Different Grain: You can substitute the pasta with quinoa or couscous for a lighter, gluten-free option.
VARIATIONS
- Add Cheese: Sprinkle in some crumbled feta or grated parmesan for a richer flavour.
- Increase Protein: Add grilled chicken, tofu, or a boiled egg to boost protein.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Herbs: Add fresh herbs like basil or mint to enhance the salad’s freshness.
PREPPING AND STORAGE
- Fridge Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Freezing: This pasta salad doesn’t freeze well due to the spinach and chickpeas, but you can prepare the pasta and chickpeas ahead of time and freeze them separately.