I was planning my meal prep for the week when I saw a bag of chickpea pasta in my pantry, so I knew I was going to make a chickpea pasta based lunch. I enjoy eating salads for lunch, like my Vegan Couscous Salad or Vegan Taco Salad, so I knew where I was heading. I like to alternate the inspiration for my lunch, so this time I wanted a combination of Italian and Greek flavors, so I went for vegan Feta, sundried tomatoes, and Balsamic vinegar. I was so surprised to see that each serving comes with over 25g of protein.
Ingredients and Substitutions
Chickpea Pasta – You can use any pasta you like, but I usually go for high-protein gluten-free pasta like chickpea pasta, lentil pasta, or edamame pasta. They taste like classic wheat pasta with more that double the protein. Chickpeas – Chickpeas bring Mediterranean flavors to the salad, but you can also use black beans or pinto beans. Cherry Tomatoes – I use cherry tomatoes from my garden, but you can also use regular tomatoes chopped into small cubes. Cucumber – English or Lebanese cucumber. Black Olives – Any olive color works, but black and kalamata are the best for flavor. Sundried Tomatoes – If they come in long strips, cut them into smaller bits. Vegan Feta Cheese – Pick a vegan feta cheese alternative that is made to be eaten cold as some brands are more for melting. Fresh Basil Leaves – For Italian flavors. Arugula – Arugula have a slightly spicy taste, but you can also use lettuce or baby spinach. Red Onion – You can also use regular onions or fried onions if you don’t like them raw.
Balsamic Salad Dressing
Olive Oil – For full flavor, use extra-virgin olive oil. Garlic – Fresh crushed garlic is the best. Balsamic Vinegar – For more Italian flavor. You can use other types of vinegar, but it won’t be as flavorsome. Dijon Mustard – For a little zing.
How to Make Pasta Salad with Balsamic Dressing
This recipe is super easy, read it all in the recipe card further down. Here are the main steps in picture.
Meal Prep Tips
Prepare the recipe in small air-tight containers that can hold a portion. Place the ingredients in layers, from the least fragile to the most fragile ones. Dressing at the bottom, followed by canned and cooked ingredients (chickpeas, pasta), then fresh veggies, and leafy ones right at the top. This salad can easily be stored for 4 days in the fridge. If you want to meal prep more days, keep the dressing and arugula separate and add when serving. When serving, just flip the jar upside-down on a plate.
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