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Lunchtime Chickpea Tortellini Salad

One of my favorite lunches is this chickpea tortellini salad. Packed with red peppers, artichokes and spinach, it's drizzled in a lemon feta dressing and perfect to make ahead for a great lunch or side dish!
5 from 10 votes
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Ingredients

  • 1 pound tortellini pasta, any filling works (I like cheese or spinach tortellini)
  • 5 ounces fresh baby spinach
  • 1 (14 ounce) jar roasted red peppers, drained and chopped
  • 1 (14 ounce) jar artichoke hearts, drained and chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed

lemon feta dressing

  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh chopped herbs, like parsley and chives
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • kosher salt and pepper
  • ½ cup extra virgin olive oil
  • cup crumbled feta cheese

Instructions 

  • Place the baby spinach in a large bowl.
  • Boil the tortellini in boiling salted water according to the package instructions. Once drained, dump it on top of the spinach in the bowl and let it sit for 2 to 3 minutes. This will help the spinach to wilt. Toss it with a few drizzles of the dressing so the tortellini doesn’t stick together.
  • Add the roasted red peppers, artichoke hearts and chickpeas. Drizzle with more dressing and toss everything together well. Taste and season with additional salt and pepper if you find it necessary.
  • Either serve now or stick it in the fridge to prepare meals! This lasts well in the fridge for 3 days if you’re prepping it ahead of time. The spinach will continue to wilt more as it sits.

lemon feta dressing

  • Whisk together the lemon juice, vinegar, herbs, lemon zest, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Stir in the feta cheese. This can be made a day ahead of time!
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