INGREDIENTS:
- 175g (dry) of chickpea pasta (I used Banza, can sub for whole wheat pasta if preferred)
- 1 medium cucumber (~200g)
- 1 ½ cup cherry tomatoes, sliced (~200g)
- ½ small red onion
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- ½ tsp oregano
- ½ tsp garlic powder
- ¼ tsp salt
- 160g feta cheese
DIRECTIONS:
- Cook the pasta according to directions on the box, once done allow to fully cool.
- Mix olive oil, vinegar, mustard and spices to make a dressing. Use a whisk and ensure the olive oil and vinegar are well combined and not separating.
- Chop the cucumber, onion and tomato and place in a large bowl. Add cooked pasta. Drizzle dressing over and mix well.
- Top with feta cheese and give one final stir to combine.
- For more protein, add in cooked chicken.
NUTRITION:
Recipe makes 4 servings
- Cals: 331
- Protein: 17g
- Carbs: 29g
- Fat: 19g