Lemon Asparagus Pasta Salad with Chickpeas Meal Prep
This Lemon Asparagus Pasta Salad with Chickpeas is bright, fresh, and perfect for meal prep! Loaded with plant-based protein, herbs, and a tangy lemon vinaigrette.
Ingredients
Pasta Salad
- 1 small bunch asparagus or ½ a large bunch
- 1 tbsp extra virgin olive oil
- ½ bunch fresh dill, chopped
- 1 cup dry orzo
- 1 19 oz can chickpeas, rinsed and drained
- ⅓ cup lemon vinaigrette recipe in notes
- salt & pepper to taste
Optional Extras
- ½ cup feta cheese use vegan if desired
- 4 small 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.
- Separate into 4 mason jars or meal prep containers. Top with crumbled feta and arugula if desired. Store in the fridge, and enjoy!
Notes
You can use a pre-made lemon vinaigrette from the store to save time. If you want to make your own homemade lemon dressing here is the recipe
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: 300g | Calories: 450kcal | Carbohydrates: 65g | Protein: 22g | Fat: 21g | Saturated Fat: 5.5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 450mg | Potassium: 450mg | Fiber: 8g | Sugar: 6.6g | Vitamin A: 110IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 4.5mg
Tried this recipe?Let us know how it was!