High Protein Gluten-Free Pasta Salad

Name: High Protein Gluten-Free Pasta Salad
Ingredients: 1 8oz box of chickpea rotini (we love Banza brand https://www.eatbanza.com/); 1/4 cup extra virgin olive oil; 3 Tbs lemon juice (approximately 1 large lemon); 1 tsp dry oregano (or 1 Tbs fresh oregano); 1 tsp finely chopped fresh thyme (plus a little for a garnish); 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 ground black pepper; 1 small cucumber quartered lengthwise and sliced (should be about 2 cups); 1 pint of cherry tomatoes, cut in half (about 2 cups); 1 15oz can chickpeas, rinsed (organic if you can find them); 1 12oz jar roasted red peppers, drained and chopped (if you have a larger jar try for about 1 1/4 cups); 1 medium red onion, thinly sliced (this should make about 1 cup); 1 cup of dairy-free mozzarella-style shreds (Violife is a brand we use often)

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Author : Full of Beans

Instructions

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Step 1

Bring a large pot of water to boil and cook the pasta according to the directions, until tender (usually 7 minutes or so)

Step 2

Drain and rinse the pasta with cold water

Step 3

Set the pasta aside to cool to room temperature. A baking sheet works well for this.

Step 4

Whisk the oil, lemon juice, thyme, oregano, cumin, garlic powder, salt and pepper in a large bowl.

Step 5

Add the cucumber, cherry tomatoes, chickpeas, roasted red peppers, red onion, cheese shreds (or crumbles if substituting feta-style – see the notes) and cooled pasta to the bowl and toss to combine

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