If you’re looking for a high protein, satisfying and fiber-filling vegan meal, look no further than legume-based pasta. Depending on the brand, legume-based pastas have about 13 grams of protein and 4 grams of fiber per serving.

Not all chickpea pastas are created equal, however, and it may take time to find your most palatable brand. Some quick tips to keep in mind are to follow the package directions and not overcook. If you’re making a pasta salad like this recipe, have fun with any combination of assorted and colorful veggies, cut small for crunch. Cool your pasta first, and allow it to sit with the dressing — the longer the better!

Chickpea Pasta Salad

SERVES 8

• 1 8-oz (225-g) box chickpea rotini
• 1 pint grape tomatoes, halved (optional: mix yellow and red)
• ½ cup sliced black or green olives
• ½ green bell pepper, diced
• ½ orange bell pepper, diced
• ½ red bell pepper, diced (or use mini peppers in assorted colors, sliced)
• 1 small red onion, diced
• salt and pepper, to taste

Italian Dressing 

• ½ cup extra-virgin olive oil
• ¼ cup white wine vinegar
• ¼ cup fresh lemon juice
• 2 Tbsp finely chopped fresh parsley
• 2 tsp honey (or any liquid sweetener such as maple or agave syrup)
• 2 tsp dried oregano
• 2 cloves garlic, minced
• 2 tsp Dijon mustard
• 1 tsp thyme
• 1 tsp basil
• 2 tsp salt
• freshly ground black pepper, to taste

Cook pasta al dente according to package directions. Do not overcook. Rinse under cold water.

In a small bowl, whisk together all dressing ingredients. Combine with pasta and remaining salad ingredients in a large bowl. Toss to combine.

Refrigerate at least 2 hours before serving.

Schedule a nutrition appointment with Beth virtually from anywhere or visit her in person at the Brooklyn or Jersey Shore Beth Warren Nutrition offices. You can also book an appearance or cooking demo. Email beth@bethwarrennutrition.com or call 347-292-1725. Most insurances accepted.

(Originally featured in Family Table, Issue 741)