Ingredients:

  • 1 lb (450g) whole-grain rotini or chickpea pasta
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (60g) crumbled feta cheese
  • 1 medium (200g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 red bell pepper (120g), diced
  • 1 yellow bell pepper (120g), diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until al dente. Drain in a colander and rinse immediately with cold water to stop the cooking process and prevent sticking.
  2. Dice the cucumber, bell peppers, and red onion into uniform, 1/4 inch pieces. Halve the cherry tomatoes.
  3. In a mason jar or small bowl, combine the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk until the dressing is emulsified.
  4. In a large mixing bowl, combine the cooled pasta, chickpeas, and all chopped vegetables. Pour the dressing over the top and toss gently until coated.
  5. Fold in the crumbled feta cheese and fresh parsley last to maintain the texture of the cheese.