1 x 400g tin chickpeas, drained

150g fusilli pasta

½ cucumber, diced

10 cherry tomatoes, halved

100g vegan feta cheese, diced

1 green pepper, diced

30g kalamata olives, diced

20g fresh parsley, chopped

1 red onion, diced

For the dressing:

3 tbsp olive oil

1 tbsp red wine vinegar

1 lemon, zest and juice

1 tsp dried oregano

1 garlic clove, minced

1 tsp salt

1 tsp black pepper

Cook Mode Prevent your screen from going dark

Cook the pasta: In a large pot, bring water to a boil and cook the fusilli pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the vegetables: While the pasta is cooking, chop the cucumber, cherry tomatoes, green pepper, red onion, and fresh parsley. Dice the kalamata olives and vegan feta cheese.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest and juice, dried oregano, minced garlic, salt, and black pepper until well combined.
Assemble the salad: In a large mixing bowl, combine the cooled pasta, chickpeas, cucumber, tomatoes, green pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss everything gently to combine. Finally, add the diced vegan feta cheese and give it one last toss.
Serve: You can serve the salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld together. Garnish with extra parsley if desired.

Feel free to add more vegetables like red or yellow peppers, cucumbers, or artichoke hearts for extra flavor.

For a more filling salad, add grilled tofu or roasted chickpeas.

This salad is great served cold, but you can refresh it by adding extra olive oil or vinegar if needed after storing.

If you prefer, you can use gluten-free pasta to make this salad gluten-free.