Lemon Dill Chickpea Pasta Salad

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Lemon Dill Chickpea Pasta Salad A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Lemon Dill Chickpea Pasta Salad

Author: admin Cooking Method: Stovetop Cuisine: Mediterranean Courses: Lunch Recipe Keys: H High Fiber M Meal Prep P Plant Forward

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 6 Estimated Cost: $ 10 Calories: 430

Best Season: Spring, Summer

Dietary:

V Vegetarian

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 8 ounces whole wheat pasta
• 1 can chickpeas rinsed
• 1 cucumber diced
• ¹⁄₄ cup dill
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Instructions

1. Cook pasta and cool,
   Combine with chickpeas cucumber and dill,
   Add lemon and oil,
   Chill before serving.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: lemon dill chickpea pasta salad, high fiber, plant forward, meal prep

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