RECIPE: Chickpea Pasta Salad
Full of fiber and protein, this chickpea pasta salad is a fresh, flavorful lunch or dinner option to fuel your busy weeks. Image: Kristin Teig
This recipe comes to us from the pages of Paige Lindren’s debut cookbook, Sync & Savor: Cycle-Based Nutrition for Hormone Health and Balance.
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Chickpea pasta is a total game-changer, turning a traditionally carb-heavy dish into one that’s loaded with protein and fiber to keep you full, support digestion, and balance blood sugar. This pasta salad is light yet satisfying, with a mix of crisp veggies, a tangy dressing, and the perfect bite from the chickpea pasta, which is slightly nutty, hearty, and so good at soaking up flavors.
Make a big batch of this at the beginning of the week, and you’ve got yourself a quick, protein-packed lunch that’ll keep you fueled!
Chickpea Pasta Salad
Ingredients
- 1 8-ounce package chickpea pasta
- 1 cup cherry tomatoes halved
- 1/2 cup diced cucumber
- 1/4 cup pitted Kalamata olives sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- Salt
- Freshly ground black pepper
Instructions
- Cook the pasta according to the package instructions, until al dente. Drain and let cool.
- Place the pasta in a large bowl and toss in the tomatoes, cucumber, olives, and feta.
- Drizzle on the olive oil and lemon juice, and season with the oregano, salt, and pepper.
- Give another toss, and serve.
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Paige Lindgren
Paige Lindgren is a Los Angeles–based Certified Hormone Specialist, Holistic Nutritionist, and Pilates instructor whose work centers on helping women sync with their biology rather than fight it. She teaches how hormones influence energy, mood, metabolism, and digestion and shows how simple, intentional lifestyle choices can make a profound difference.