A Spinach and Chickpea Pasta Salad for Every Mood
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This Spinach and Chickpea Pasta Salad recipe is a vibrant and nutritious dish made with whole grain pasta, fresh spinach, juicy cherry tomatoes, and hearty chickpeas, all tossed in a zesty lemon-oregano dressing. It’s quick, delicious, and perfect for a light lunch or dinner!
More Pasta? You’ll adore this Veggie Loaded Pasta Salad, this Creamy & Flavorful 15-Minute Vegan Sauce for Pasta and this Ultimate Vegan Baked Mac and Cheese for starters!
Let’s Talk Ingredients for Our Spinach and Chickpea Pasta Salad Recipe
You know those days when you open the fridge and see a random assortment of ingredients that don’t quite scream “dinner”? That’s where I was a few weeks ago. I stared into the abyss of my fridge, hoping for some culinary inspiration. There it was: a bag of spinach on its last leg, a half-empty can of chickpeas I swore I’d use, and some sad, lonely cherry tomatoes. It was one of those moments when I thought, “Well, this is either going to be a masterpiece or a disaster.” Spoiler alert: It turned out to be a masterpiece. And today, I’m sharing that masterpiece with you: my Spinach and Chickpea Pasta Salad.
This salad is a delightful blend of textures and flavors that are not just satisfying, but also incredibly nutritious. It starts with yellow lentil penne, which is my new favorite pasta alternative. Yellow lentil pasta is packed with protein and fiber, making it a fantastic option for those looking to boost their nutritional intake.
Add in chickpeas for some hearty protein, fresh spinach for that crisp bite, and cherry tomatoes that burst with sweetness. The red onion adds a slight sharpness that keeps things interesting. And, of course, the star of the show is the zesty lemon-oregano dressing that ties everything together in this spinach chickpea salad recipe!
Why Yellow Lentil Pasta?
Yellow lentil pasta, like whole grain pasta, is a smart choice for a healthy, balanced diet. It’s gluten-free and high in protein, which makes it a perfect option for those looking to up their protein intake or avoid gluten. This pasta is also rich in fiber, which helps keep you full longer and aids in digestion.
Plus, it has a lower glycemic index compared to regular white pasta, meaning it provides a more sustained energy release without the dreaded sugar crash. Healthy eating doesn’t have to mean giving up your favorite foods; sometimes, it just means making a few thoughtful swaps, like using yellow lentil penne instead of traditional pasta.
Making the Magic Happen
First things first, let’s get that pasta going. Whether you’re using yellow lentil penne or whole grain pasta, you’ll want to cook it until it’s al dente, which means firm but not too chewy. This is crucial because no one wants a mushy pasta salad. Trust me on this.
While the pasta is cooking, it’s time to prepare the rest of the ingredients. Grab a large bowl and start with the chickpeas. Make sure they’re drained and rinsed. I mean, we love chickpeas, but we don’t love that weird, gooey liquid they’re packed in. Next up, chop your spinach into bite-sized pieces. It should be just small enough to make you feel like you’re eating a salad, but not so small that it disappears when you toss it with the pasta.
Pro Tip: If you’re not a fan of raw spinach, you can sauté it lightly in a pan with a bit of olive oil before adding it to the salad. This gives it a softer texture and a richer flavor.
Add your halved cherry tomatoes and diced red onion to the bowl. The tomatoes add a pop of color and a juicy sweetness, while the red onion gives the salad a nice, sharp bite. If you’re not into raw onions, you can soak them in cold water for a few minutes before dicing. This takes away some of that intense, oniony punch.
The Dressing of Your Dreams
Now, onto the dressing. In a small bowl, whisk together two tablespoons of olive oil, two tablespoons of fresh lemon juice, and a teaspoon of dried oregano. The oregano is what makes this dressing pop, so don’t skimp on it. And don’t forget to season with a good pinch of salt and pepper to taste. The goal here is to create a dressing that’s bright, tangy, and flavorful.
Pour the dressing over your salad and toss everything together. You want each bite to have a little bit of everything: the juicy tomatoes, the tender chickpeas, the fresh spinach, and the zesty dressing. It should look like a colorful, delicious mess.
Serve this Spinach and Chickpea Pasta Salad Up Now or Save it for Later
Here’s the beauty of this salad: it’s great served immediately, but it’s even better after it’s had a chance to sit in the fridge for a while. This allows the flavors to meld together, making it even more delicious. Just be sure to give this chickpea pasta salad recipe a good toss before serving to redistribute the dressing.
Variations and Personal Touches
- Feeling adventurous? Throw in some sliced cucumbers for a refreshing crunch, or add a handful of olives or roasted red peppers for extra flavor. If you’re like me and enjoy a cheesy flavor without the cheese, a sprinkle of nutritional yeast or vegan parmesan does the trick.
- And if you’re looking for something more filling, pair this salad with a slice of whole grain bread or a warm bowl of soup. Trust me, your taste buds and your stomach will thank you.
Ready to Dive Into This Spinach and Chickpea Pasta Salad?
I hope you give this Spinach and Chickpea Pasta Salad a try. It’s simple, versatile, and bursting with flavor. Whether you’re looking for a quick lunch, a light dinner, or a dish to impress your friends at your next potluck, this salad has got your back.
And who knows? Maybe it will become your go-to fridge-cleaning recipe, too. Happy cooking, my friends! Let’s make some delicious memories together.
More Plant-Based Dishes!
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Zesty Spinach and Chickpea Pasta Salad with Lemon-Oregano Dressing
Ingredients
- 1 cup cooked whole grain pasta
- 1 cup chickpeas drained and rinsed
- 2 cups spinach chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked pasta, chickpeas, spinach, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
- Variations: Add sliced cucumbers, olives, or roasted red peppers for extra flavor and texture.
- Enhancing Flavor: Sprinkle with nutritional yeast or vegan parmesan for a cheesy flavor.
- Serving Suggestions: Pair with a slice of whole grain bread or a cup of soup for a complete meal.
- Protein: 15g
- Carbohydrates: 45g
- Fat: 10g
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