Quinoa and Chickpea Pasta Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fusion Mediterranean and American dish combining quinoa, chickpeas, cherry tomatoes, and feta cheese in a lemon-olive oil dressing. This Mediterranean-inspired pasta recipe, ready in about 30 minutes, pairs Whole wheat pasta, Quinoa, Canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil, add 300g whole wheat pasta, and cook for 8-10 minutes until al dente. Drain and set aside. Tip: Reserve 1/2 cup pasta water to help the dressing adhere later.
  2. Step 2: In a separate pot, add 100g quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork and let cool slightly.
  3. Step 3: Drain and rinse 200g canned chickpeas under cold water to remove excess sodium. Pat dry with paper towels. Tip: For extra flavor, roast chickpeas in a 375°F oven for 15 minutes before adding.
  4. Step 4: Halve 100g cherry tomatoes lengthwise. Crumble 100g feta cheese into small pieces. Tip: Use a fork to crumble feta gently to avoid overworking the cheese.
  5. Step 5: In a large bowl, combine the cooked pasta, quinoa, chickpeas, and cherry tomatoes. Add 3 tbsp olive oil and the juice of 1 lemon (about 3 tbsp). Toss thoroughly until all ingredients are evenly coated.
  6. Step 6: Gently fold in the crumbled feta cheese, ensuring it’s distributed evenly but not overmixed. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  7. Step 7: Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature, optionally garnished with fresh parsley or olive slices. Tip: For a creamier texture, stir in 1/4 cup plain yogurt before chilling.

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