Ingredients:

1 1/2 cups (127g) chickpea pasta

1 cup (150g) chopped cherry tomatoes

1 cup (180g) chopped cucumber

1/4 cup (20g) diced red onion

1 oz (28g) feta cheese

Dressing:

1 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

salt & pepper

Directions:

Step #1:

Boil your chickpea pasta in a pot as directed on the package.

Step#2:

Then in a small bowl mix together your ingredients for the dressing and set it aside.

Step#3:

Strain the pasta when it is fully cooked and add it into a bowl with your tomato, cucumber, red onion, and feta. Then pour in your dressing.

Step #4:

This recipe is 2 servings so divide both the pasta salad mixture into 2 separate containers. These will stay fresh in the fridge for up to 4 days!

(nutrition facts vary depending on your ingredients)