Ingredients
Scale
- 4 ounces whole-wheat fusilli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- ½ cup rinsed canned no-salt-added kidney beans
- ½ cup rinsed canned no-salt-added chickpeas
- ½ cup halved grape tomatoes
- ½ cup chopped English cucumber (about ¼ cucumber)
- ½ cup diced bell pepper (about ½ medium pepper)
- ½ cup diced red onion (about ½ medium onion)
- ½ cup crumbled feta cheese
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions.
- Drain the pasta and rinse it under cold water.
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, oregano, pepper, and salt.
- Add the kidney beans, chickpeas, tomatoes, cucumber, bell pepper, and onion to the bowl. Mix until combined.
- Add the cooled pasta to the bowl and mix until everything is evenly distributed.
- Gently fold in the crumbled feta cheese.
Notes
- Use whole-wheat pasta for the highest fiber content.
- Add more fiber by including other vegetables like broccoli or artichoke hearts.
- To prevent the pasta from soaking up the dressing, ensure it is completely cool before mixing.
- You can make this salad ahead of time. Store it covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg