This colorful pasta salad, perfect for lunches, is loaded with chopped veggies, salty feta, and a light lemon vinaigrette. Chickpeas add extra protein, making it both nutritious and delicious. Easily assembled, it's a great option for meal prep.
1: Cook 3 cups of dried pasta according to package instructions; drain and toss with a drizzle of olive oil; set aside.
2: Chop a pint of cherry tomatoes, 1 cucumber, 1 jalapeño, and green onions.
3: In a large bowl, combine the chopped veggies with 1 cup of crumbled feta and 1 can of rinsed and dried chickpeas.
4: For the dressing, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp maple syrup, and a sprinkle of chili flakes, garlic powder, salt, and pepper.
5: Combine the pasta with the veggie mixture and the dressing. Mix well and divide among 4 containers.
