Fusilli Chickpea and Feta Salad
A fresh and colorful salad combining fusilli pasta with chickpeas, crunchy vegetables, and feta cheese. Perfect as a light and nutritious meal, with a touch of aromatic vinegars that enhance all the flavors.
🛒 Ingredients
2 servings
- 1.5 oz fusilli pasta
- 5.3 oz cooked chickpeas
- 2 ripe tomatoes
- 1/2 cucumber
- 1/2 red onion
- 1.8 oz cooked corn
- 2.8 oz feta cheese or fresh cheese
- 1 handful fresh parsley or cilantro
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1 tbsp white vinegar
- 1/2 tbsp Dijon mustard
Watch the original video
Watch on TikTokDirections
- 1
Cook the fusilli pasta according to the package instructions. Let cool completely.
- 2
Cut the tomatoes, cucumber, and red onion into small cubes.
- 3
In a large bowl, combine the cooked fusilli, chickpeas, tomatoes, cucumber, red onion, and corn.
- 4
Prepare the dressing: whisk together the olive oil, balsamic vinegar, white vinegar, and Dijon mustard.
- 5
Pour the dressing over the salad and toss well.
- 6
Distribute the cubed feta cheese over the salad.
- 7
Finish with chopped fresh parsley or cilantro.
- 8
Serve immediately or let rest in the refrigerator for 30 minutes to enhance the flavors.
💡 Chef's Tip
Prepare the pasta in advance if you want to serve it cold. The combination of balsamic and white vinegar creates a balanced acidic base. You can add extra protein: grilled chicken, hard-boiled eggs, or smoked tofu.
