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.

CIF Approved

Lemon Dill Chickpea Pasta Salad

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

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

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

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