One of our favorite things to do in the summer is smoking meat & fish on the pellet grill (really all year long, but ESPECIALLY during the summer). I am constantly trying to come up with fresh and creative side dishes to pair with it and pasta salad is definitely one of my go-to’s.

I don’t really ever use a recipe – I usually just wing it, but this one was worth saving and making again (and again)!

Greek Pasta Salad with Garlic Roasted Chickpeas

WHAT’S IN IT…

1 box Banza rotini
1/2 large cucumber (diced)
1 cup multicolored mini tomatoes (diced)
1/2 cup crumbled feta
1/4 cup Greek dressing
1 can organic chickpeas
Garlic-infused olive oil
3 tbsp organic shelled hemp hearts
Coarse salt
Fresh ground black pepper

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HOW IT’S MADE…

ESTIMATED TIME: 25 minutes

1. Wash and dice cucumber & tomatoes and store in refrigerator until needed.
2. Drain and rinse chickpeas and then pat them dry. Toss with one tbsp garlic-infused olive oil and season lightly with coarse salt.
3. Cook in air fryer at 425° until crispy, tossing regularly (approx. 8-10 minutes). Let cool to room temperature.
4. While chickpeas are roasting, boil water and cook pasta according to instructions on box. Once pasta is cooked, rinse under cold water and let dry.
5. Combine pasta, roasted chickpeas, cucumber, tomatoes, feta, dressing & hemp hearts. Season with black pepper to taste.
6. You can serve immediately or let marinate in the refrigerator before serving.
7. Store leftovers in refrigerator for up to three days.