Ingredients
Scale
- 150g fusilli pasta
- 1 x 400g tinned chickpeas, drained
- ½ cucumber, diced
- 10 cherry tomatoes, halved
- 100g vegan feta cheese, diced
- 1 green pepper, diced
- 30g kalamata olives, diced
- 20g fresh parsley, chopped
- 1 red onion, diced
- 3 tablespoon olive oil
- 1 tablespoon apple vinegar
- 1 lemon, zest and juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook fusilli pasta according to package instructions. Drain and rinse under cold water.
- If desired, toss chickpeas with olive oil and oregano; roast in an air fryer at 200°C for 10 minutes until golden.
- Dice cucumber, green pepper, red onion; halve cherry tomatoes and kalamata olives.
- In a jar, combine dressing ingredients: olive oil, apple vinegar, lemon zest & juice, oregano, minced garlic, salt & pepper; shake well.
- In a large bowl, combine cooked pasta with all chopped vegetables and chickpeas. Pour dressing over salad and gently toss to combine.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg