Ingredients
Pasta and Protein
- 8 oz dry fusilli pasta (high fiber if available)
- 2 cans (540 mL each) chickpeas, rinsed and drained
- 250 g nitrate-free turkey breast, chopped (optional)
Vegetables and Herbs
- 2 cups spinach, chopped
- 1.5 cups flat leaf Italian parsley, chopped
- 2 cups cherry tomatoes, sliced
- ½ cup red onion, thinly sliced
- ½ cup canned artichokes, chopped
- ½ cup sliced kalamata olives
Cheese
- ¾ cup cubed feta cheese
Greek Dressing
- ⅓ cup olive oil
- Juice of 2 lemons (about ¼ cup)
- Zest of 2 lemons
- ½ tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoons dried oregano
Instructions
- Cook the pasta: Prepare the fusilli pasta according to the package instructions until al dente. Once cooked, drain and set aside to cool completely to prevent the salad from becoming mushy.
- Prepare the dressing: In a glass jar or bowl, whisk together the olive oil, lemon juice, lemon zest, ground cumin, salt, garlic powder, and dried oregano until well combined and fragrant.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chickpeas, chopped spinach, Italian parsley, cherry tomatoes, thinly sliced red onion, chopped canned artichokes, sliced kalamata olives, cubed feta cheese, and optional turkey breast.
- Toss the salad: Pour the freshly made Greek dressing over the combined salad ingredients. Toss gently but thoroughly to coat all components evenly with the dressing.
Notes
- This salad can be made ahead of time and does not become soggy, making it ideal for meal prep.
- Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Nutrition information is an estimate and should not replace personal dietary considerations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
