Lemon Asparagus Pasta Salad with Chickpeas
A delicious pasta salad made with chopped asparagus, orzo, chickpeas, and a lemon vinaigrette. Tossed with fresh dill and optional feta and arugula, it’s the perfect spring meal or side dish.
Ingredients
Pasta Salad
- 1 bunch asparagus
- 1 tbsp extra virgin olive oil
- ½ bunch fresh dill, chopped
- 1 ½ cups dry orzo
- 1 19 oz can chickpeas, rinsed and drained
- ⅓ cup lemon vinaigrette add up to ¾ cups if you like more dressing
- salt & pepper to taste
Optional Extras
- ¾ cups feta cheese use vegan if desired
- 2-3 large handfuls arugula
Instructions
Cooking
- Cook the pasta al dente in salted boiling water according to package instructions.
- Chop the asparagus into bite-sized pieces and cook in a skillet with olive oil on medium heat for 5-8 mins or until bright green and lightly charred. Remove from the pan and set aside to cool.
- Once the pasta is cooked, rinse it under cool water to stop the cooking process.
Assembly
- In a large mixing bowl, add the cooked pasta, asparagus, dill, chickpeas, and lemon vinaigrette. Season with salt and pepper to taste and toss to combine.
- Top with crumbled feta and arugula if desired and give it a very gentle mix. Serve, and enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 350g | Calories: 425kcal | Carbohydrates: 50g | Protein: 25g | Fat: 18g | Saturated Fat: 3.5g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 6g | Sodium: 1200mg | Potassium: 550mg | Fiber: 6g | Sugar: 7.5g | Vitamin A: 300IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 4mg
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