Print

Healthy High-Protein Chickpea Pasta Salad with Easy Basil Pesto Recipe

healthy high-protein chickpea pasta salad - featured image
Print Recipe

A refreshing and protein-packed summer salad featuring chickpea pasta and homemade basil pesto, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 8 ounces (225 grams) chickpea pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts, toasted
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • Juice of half a lemon
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of chickpea pasta and cook according to package instructions, usually about 7-9 minutes, until al dente. Stir occasionally to prevent sticking. Taste a piece near the end to check texture. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring often until golden and fragrant.
  3. Transfer toasted pine nuts to a food processor along with 2 cups packed fresh basil leaves, 2 minced garlic cloves, 1/2 cup grated Parmesan, juice of half a lemon, and a pinch of salt. Pulse to combine.
  4. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto reaches desired consistency—smooth but with some texture. Taste and adjust salt or lemon juice as needed.
  5. Halve 1 cup cherry tomatoes, dice 1/2 cup cucumber, finely chop 1/4 cup red onion (if using), and slice 1/4 cup Kalamata olives.
  6. In a large bowl, toss the drained pasta with the chopped vegetables, sliced olives, and about three-quarters of the pesto. Add salt and freshly ground black pepper to taste. Stir gently to coat evenly. Add more pesto or olive oil if needed.
  7. Crumble 1/4 cup feta cheese over the top and lightly toss to distribute without breaking up the cheese too much.
  8. Let the salad rest for 10 minutes at room temperature to allow flavors to meld. Stir gently before serving. Garnish with whole basil leaves or extra pine nuts if desired.

Notes

Do not overcook the chickpea pasta to avoid mushiness. Toast pine nuts to enhance flavor. Rinse pasta with cold water after cooking to prevent sticking. Pesto can be made a day ahead and stored with a layer of olive oil to keep fresh. For nut allergies, substitute pine nuts with pumpkin or sunflower seeds. Vegan version can omit cheese and use nutritional yeast instead.

Nutrition

Keywords: chickpea pasta salad, basil pesto, high protein salad, gluten-free pasta salad, summer salad, healthy pasta salad, vegetarian pasta salad

Find it online: https://sagestirs.com/healthy-high-protein-chickpea-pasta-salad-with-easy-basil-pesto-recipe/