Hi there! When I think of summer I think of barbecues and potlucks, and at these gatherings there’s often a pasta salad. But it’s usually covered in a heavier mayo based dressing, and contains little to no veggies. This Greek Pasta Salad is full of different textures and flavours, while being super healthy at the same time. Crispy chickpeas, olives, cucumbers, tomatoes, red peppers, and pasta all get tossed together with a delicious greek dressing. You can even toss in some feta and red onion if you’d like. This is the perfect recipe to bring to a barbecue, or to enjoy as a light lunch;)

Greek Pasta Salad

Serves: 4 as a meal, 6-8 as a side

Total Time: 40 minutes

Ingredients:

For the Roasted Chickpeas:

• 1 can chickpeas, drained and rinsed
• 2 tbs olive oil
• 1/2 tbs cumin
• 1/2 tbs Chilli powder
• 1/2 tbs paprika
• 1/2 tsp cinnamon
• 1/2 two allspice
• 1/2 the garlic powder

For the Dressing:

• 1/4 cup olive oil
• Juice of 1/2 a lemon
• 2 tbs red wine vinegar
• 1 tsp Dijon mustard
• 1 clove minced garlic
• 1 tbs dried oregano
• Salt and pepper to taste

For the Salad:

• 2 1/2 cups cooked rotini ( I used pasta made from chickpea flour)
• 1 tomato, chopped
• 1/2 a cucumber, chopped
• 1 red bell pepper, chopped
• 1/2 a can of black olives, sliced

Directions:

1. In a medium sized bowl, toss the chickpeas with the olive oil and spices. Place them on a lined baking sheet and bake in a 400 degree oven for 25 minutes.
2. Whisk together all of the dressing ingredients and set aside.
3. In a large bowl, combine the salad ingredients with the roasted chickpeas. Add in the dressing and toss until everything is coated.
4. Enjoy!

I hope you like this summer recipe! I’ve posted a video of myself making it on Instagram if you need extra directions. See you Wednesday!

Your Truly,

MyDayIsBooked;)))