A hearty, plant-based pasta salad featuring chickpeas for protein, fresh seasonal vegetables, and a light herb vinaigrette.

12 oz pasta (rotini or farfalle)

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, chopped

1/4 cup red onion, minced

1/4 cup fresh parsley, chopped

3 tbsp olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp dried Italian herbs

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

1. Bring a pot of salted water to a boil and cook the pasta until al dente, then drain and rinse with cold water.

2. In a small bowl, combine olive oil, lemon juice, mustard, Italian herbs, salt, and pepper.

3. In a large bowl, mix the cooked pasta, chickpeas, tomatoes, cucumber, bell pepper, red onion, and parsley.

4. Pour the dressing over the mixture and toss well.

5. Allow the salad to sit in the refrigerator for at least 30 minutes before serving for the flavors to meld.

Chickpeas provide great plant-based protein.

Substitute Italian herbs with dried oregano or basil.

Store covered in the refrigerator for up to 4 days.