Easy High Protein Pasta Salad Recipe Simple Vegan Meals

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers lower fat while maintaining creaminess.

black chickpeas

🥗Healthier: canned chickpeas

💰Cheaper: dried chickpeas

Canned chickpeas are convenient and cheaper when bought in bulk.

Wash all the vegetables, including the tomatoes and cucumbers.

Dice the tomatoes and cucumbers into desired sizes, preferably chunkier for a heartier salad.

Rinse and drain one can (15 oz) of chickpeas until the water runs clear.

Set up a pot with approximately 4 quarts of water, adding a pinch of salt.

In a pan, heat some oil and add the rinsed chickpeas, followed by diced onion and minced garlic.

Season the chickpeas with cumin and cook until slightly crispy, about 6 to 8 minutes.

Bring the pot of water to a rapid boil and add the pasta, cooking according to package instructions until al dente.

Once the pasta is cooked, drain and let it cool before mixing with other ingredients.

In a large bowl, combine the cooled pasta with the diced cucumbers, tomatoes, chickpeas, artichokes, and olives.

Optionally, add a vegan dressing or leave it as is, as the marinated olives and artichokes provide flavor.

Finish by adding vegan parmesan if desired, mixing everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens