Ingredients:

  • 12 oz chickpea rotini
  • 1 lb boneless, skinless chicken breast, grilled and diced
  • 1 cup English cucumber, quartered and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the chickpea pasta and cook for exactly 1 minute less than the package directions suggest for al dente.
  2. Drain the pasta immediately and rinse with cold water for 5 seconds to stop the cooking process while keeping the noodles slightly warm.
  3. In a small glass jar, combine olive oil, lemon juice, red wine vinegar, dijon mustard, minced garlic, oregano, salt, and pepper. Shake vigorously until the dressing is fully emulsified and opaque.
  4. In a large mixing bowl, toss the warm pasta with the dressing to seal the starch.
  5. Add the diced grilled chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley. Fold gently to combine.
  6. Serve immediately or divide into airtight containers for up to 5 days of meal prep.