Chickpea Pasta Salad
10m prep 0s cook 10m ready
A meal-prep-friendly chickpea pasta salad made in a jar, featuring rotini, chickpeas, tomatoes, olives, arugula, and feta with a red wine vinaigrette. Perfect for picnics.
Ingredients
- 0.25 very small red onion finely chopped
- 2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- Kosher salt and pepper
- 1/2 cup canned chickpeas rinsed
- 1 cup grape tomatoes halved
- 2 tbsp Kalamata olives halved
- 1 cup cooked rotini pasta
- 1 1/2 cup baby arugula
- 2 tbsp crumbled feta cheese
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 87.3 mg
- Iron: 1.18 mg
- Magnesium: 27 mg
- Phosphorus: 94.5 mg
- Potassium: 159 mg
- Zinc: 0.84 mg
Let's Cook
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Step 1.
In a 1-quart jar, combine finely chopped red onion, red wine vinegar, olive oil, and a pinch each of salt and pepper. Cover the jar and shake vigorously to blend the dressing.
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Step 2.
Add the rinsed chickpeas to the jar, cover, and gently shake to coat them with the dressing.
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Step 3.
Layer the remaining ingredients into the jar in this order: halved grape tomatoes, halved Kalamata olives, cooked rotini pasta, baby arugula, and crumbled feta cheese. Do not stir or shake.
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Step 4.
When ready to serve, turn the jar upside down and let it sit for 2 minutes so the dressing runs over the other ingredients. If the salad was refrigerated, let it stand at room temperature for at least 10 minutes before turning over.
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