Ingredients
Scale
- 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
- 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
Instructions
- Bring a large pot of water to boil over high heat.
- Add chickpea pasta, reduce heat to maintain a lively simmer and cook, undisturbed, until tender, 6 to 7 minutes.
- Drain and rinse with cold water.
- Transfer to a large rimmed baking sheet; spread in an even layer.
- Allow to cool at room temperature for 10 minutes.
- Whisk olive oil, lemon juice, za’atar, thyme, cumin, garlic powder, salt, and pepper together in a large serving bowl.
- Add cucumber, tomatoes, chickpeas, roasted red peppers, red onion, mozzarella pearls, and cooled pasta.
- Toss to combine.
- Garnish with additional za’atar, thyme, and pepper if desired.
Notes
- Chickpea pasta is a healthy high-protein alternative to traditional pasta.
- Prevent mushiness by not overcooking the pasta.
- This salad can be made ahead for meal prep.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg