Pasta Salad with Lentils and Chickpeas
A hearty pasta salad with lentils and chickpeas packs in a ton of flavor and a lot of protein. Bright and delicious!
Servings 6 servings
Calories 334kcal
Ingredients
- 8 oz. orecchiette or your favorite short pasta shape cooked to al dente
- ¾ cup lentils cooked according to package directions
- 1 can chickpeas rinsed and drained
- 1 cup grape or cherry tomatoes or a mixture of the two, cut in half
- ½ English cucumber peeled, seeded, and diced
- 1 large sweet red pepper diced (option: use fire-roasted peppers if you prefer)
- 1 small sweet onion diced
- 4 oz goat cheese crumbled
For the Dressing
- ½ cup red wine vinegar
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt or to taste
- several grinds of black pepper
- zest of two lemons
- 2 teaspoons Worcestershire
- 1 teaspoon soy sauce
- 1 Tablespoon honey
- ¼ cup extra virgin olive oil
To Finish
- ½ cup of mixed chopped fresh herbs of your choice optional
Instructions
- Combine all the salad ingredients in one large bowl.
- Whisk all the dressing ingredients together except for the oil.
- Drizzle the oil in very slowly, whisking rapidly and constantly.
- Pour the dressing over the salad and toss to combine.
- Taste and adjust seasonings.
- Refrigerate for 4 hours to give the flavors a chance to marry.
- Fold in the chopped herbs right before serving.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 41g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 342mg | Fiber: 7g | Sugar: 14g