Ingredients
Salad
- 8 oz dry fusilli pasta (high fiber if available)
- 2 (540 mL) cans chickpeas, rinsed and drained
- 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
- ¾ cup cubed feta cheese
- 250 g nitrate-free turkey breast, chopped (optional)
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: Follow the package instructions to cook the fusilli pasta until al dente. Drain and set aside to cool completely so the salad does not become soggy.
- Make 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, creating a bright, flavorful dressing.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, rinsed chickpeas, chopped spinach, parsley, cherry tomatoes, red onion, canned artichokes, sliced kalamata olives, cubed feta cheese, and optional turkey breast.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss everything gently but thoroughly to evenly coat the pasta and vegetables in the lemony dressing.
Notes
- This salad is excellent for meal prep as it holds up well and does not get soggy.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Feel free to omit the turkey breast to make this salad vegetarian.
- You can substitute other pasta shapes or use gluten-free pasta if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat