Greek Chickpea Pasta Salad (Gluten-Free) Recipe – Know the Secret Tips: Enjoy a burst of Mediterranean flavors with this delicious recipe for Greek Chickpea Pasta Salad. This gluten-free dish is full of healthy foods and bright colors.
Greek Chickpea Pasta Salad (Gluten-Free) Recipe – Know the Secret Tips
It can be a light lunch, a side dish, or even the main course. Come with us as we learn how to make this delicious salad. Along the way, you’ll find tips, nutrition facts, and other useful information.
Ingredients
- 8 oz gluten-free pasta (such as chickpea or brown rice pasta)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
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Instructions
Follow the directions on the package to cook the gluten-free pasta until it is al dente. To stop the cooking, drain the pasta and rinse it under cold water. Leave to cool.
Put the cooked pasta, chickpeas, cucumber, red onion, cherry tomatoes, Kalamata olives, feta cheese, parsley, and dill in a large bowl.
Add the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to a small bowl or jar. Use a whisk to mix the ingredients.
Pour the dressing over the pasta salad and gently toss everything to cover it all. Check the seasoning and make changes if needed.
You can make it taste better by adding more salt, pepper, or vinegar. Place a lid or plastic wrap over the bowl and put it in the fridge for at least 30 minutes to let the flavors mix.
Give the salad one last toss before serving, and if you want, add more fresh herbs on top.
Serve this dish cold or at room temperature for a tasty and refreshing treat.
Tips for RecipeÂ
For the best taste and texture, pick a good gluten-free pasta made from chickpeas or brown rice.
Make sure to run cold water over the cooked pasta to keep it from getting mushy and to cool it down quickly.
You can make the salad your own by adding things like artichoke hearts, roasted red peppers, or grilled chicken for extra protein.
You can make the dressing ahead of time and put it in the fridge until you’re ready to use it. In this way, the flavors can mix and get stronger.
To make it vegan, just leave out the feta cheese or use a dairy-free cheese instead. If you have salad left over, you can keep it in the fridge for up to three days in an airtight container.
Over time, the flavors will keep developing, making it taste even better.
Notes
You are welcome to change the amounts of the ingredients to suit your tastes. What you put in can be changed to suit your taste.
Do not skimp on the fresh herbs; they give the salad a burst of flavor and ness.
At your next party or picnic, bring this salad as a dish that really everyone will enjoy.
