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Greek Pasta Bowl with Tuna & Chickpeas

Greek Pasta Bowl tight shot with diced cucumbers

Simple and delicious lunch or dinner!  Top some quinoa with pasta, veggies, some tuna, and chickpeas – high protein and filling!  The light lemon vinaigrette makes it!

Ingredients

Scale

2 cups cooked quinoa (can make or buy precooked!)

4 cups cooked pasta (I cooked a 14 oz. bag of pasta and saved the rest!)

1 cup canned chickpeas (drained and rinsed)

1 can white albacore tuna in water, drained

1 ½ cups chopped English cucumber

2 cups grape tomatoes, halved

1 cup feta, crumbled

Fresh parsley, chopped (for garnish)

Dressing:

½ cup fresh lemon juice

½ cup olive oil

1 T. honey

1 t. kosher salt

½ t. black pepper

Instructions

Combine all dressing ingredients in a bowl or jar.  Whisk or shake until combined.  This may seem like a lot of dressing, but I like to have some left over to use on other salads and dishes. It’s a great everyday dressing to have on hand.

In each of 4 bowls, arrange ½ cup quinoa, 1 cup pasta, ¼ cup chickpeas, ¼ cup tuna, ½ cup cucumber, ½ cup tomatoes, and ¼ cup feta.

Drizzle dressing over each bowl, sprinkle with fresh parsley and serve.  Folks can gently toss and add more dressing if desired. Enjoy!