Lunchbox Chickpea Pasta Salad
This lunchbox pasta salad is packed with plenty of fresh veggies, protein and fibre!
Introduction
This is a dish I’ve been making for the twins since they were only 6 months old!
In the beginning I would use the food processor to grind up the salad so they could still experience the flavours without the choking hazard. Once they started to get more comfortable grabbing food, I would boil the vegetables so they were soft and safe. Now! They can eat the pasta salad like the rest of the family. I still keep the vegetables fairly small so they are manageable!
I like to make a large batch at the beginning of the week so we have easy lunch options. For some reason lunch is the one meal I struggle with!
Ingredients
- 3 cup uncooked pasta
- 1 cup cherry tomatoes, chopped
- 1 cup cucumber, chopped
- 1 cup orange or red pepper, chopped
- 1 cup frozen edamame
- 1/2 cup purple onion, chopped
- 1/2 cup feta cheese, crumbled
- 1 can of chickpeas, rinsed and drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 package pasta salad dressing mix (I prefer Club House brand)
1. Bring a large pot of water to a boil and cook your pasta as per directions on the package. I like to use fusilli or farfalle, but anything works!
2. On medium heat, add 1 tbsp of olive oil to the skillet. Add in the rinsed chickpeas and cook for 8 minutes, stirring frequently, so the chickpea don’t burn.
3. Add in garlic powder and 1/4 tsp sea salt and 1/4 tsp pepper. Continue cooking for 2-3 more minutes. remove from pan and place in a bowl lined with paper towel to soak any excess oil.
4. While the chickpeas are cooking, wash and cut your vegetables and place into a large mixing bowl – tomoato, cucumber, peppers, onions, edamame, feta cheese. This salad is so forgiving, so go ahead and add all types of delicious vegetables!
5. Mix the dressing – the package of spices, 1/2 cup olive oil and 1/4 cup red wine vinegar. You can use white vinegar as well, but I like the flavour the red wine vinegar gives the salad.
6. Add the cooked pasta to the vegetables and pour in the dressing, stir to combine!
Salad lasts 2-3 days in the fridge. Works fantastic as lunch, snack or dinner!
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