Lemon Pasta Salad with Chickpeas, Tuna, and Arugula

Name: Lemon Pasta Salad with Chickpeas, Tuna, and Arugula
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 227 g short pasta (dry); 170 g canned tuna (drained); 230 g cooked or canned chickpeas (drained); 75 g feta cheese; 55 g arugula; 60 ml extra virgin olive oil; 45 ml lemon juice; 5 ml lemon zest; 15 ml Dijon mustard; 5 ml dried oregano; 0.5 pcs garlic (minced); 5 ml honey; 2.5 ml salt; 1 to taste black pepper

A refreshing and healthy pasta salad featuring flaked tuna, protein-rich chickpeas, creamy feta, and peppery arugula tossed in a zesty lemon-dijon dressing.

Total: 25 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 420
Protein: 25 g
Fat: 8 g
Carbs: 61 g

Ingredients

for 4 servings

short pasta (dry)227 g
canned tuna (drained)170 g
cooked or canned chickpeas (drained)230 g
feta cheese75 g
arugula55 g
extra virgin olive oil60 ml
lemon juice45 ml
lemon zest5 ml
Dijon mustard15 ml
dried oregano5 ml
garlic (minced)0.5 pcs
honey5 ml
salt2.5 ml
black pepper1 to taste

Method

5 steps

Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, oregano, minced garlic, honey, salt, and pepper in a large bowl.
Stir in the chickpeas and crumbled feta, then let the mixture rest for 10 minutes.
Cook the pasta in boiling water until al dente, drain, and cool quickly under cold water.
Add the cooled pasta, flaked tuna, and arugula to the bowl with the chickpea mixture.
Toss gently to combine, adjusting seasoning or lemon juice if desired.