Ingredients
250 grams Pasta
1 Cucumber (medium, diced)
1 cup Cherry tomatoes (halved)
1 Onion (small, finely chopped)
½ cup Olives (sliced)
1 can Canned/Cooked chickpeas (or 400 grams, drained and rinsed)
For the Sauce
½ cup Soy yogurt
2 tbsp Tahini
1 tbsp Mustard
2 tbsp Olive oil
1 tbsp Mayonnaise (Optional)
1 Juice of lemon
Water (if needed to thin)
1 tsp Sugar
½ tsp Salt
½ tsp Black pepper
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Paprika
1 tbsp Dill (finely chopped)
200 grams Feta cheese (crumbled)
Directions
Step 1
Bring a large pot of salted water to a boil.
Step 2
Add the pasta and cook according to the package instructions until al dente.
Step 3
Drain and rinse under cold water to stop the cooking process and cool the pasta.
Step 4
Dice the cucumber.
Step 5
Halve the cherry tomatoes.
Step 6
Finely chop the onion.
Step 7
Slice the olives.
Step 8
For the Sauce
Step 1
In a bowl, combine soy yogurt, tahini, mustard, olive oil, mayonnaise (if using), and the juice of 1 lemon.
Step 2
Add sugar, salt, black pepper, garlic powder, onion powder, paprika, and chopped dill. Mix well until smooth and creamy.
Step 3
If the sauce is too thick, add a little water to thin it out.
Step 4
Gently fold in the crumbled feta cheese.
Step 5
In three separate meal prep containers, layer the ingredients in the following order: Bottom layer: Sauce, Next layer: Sliced olives, Next layer: Halved cherry tomatoes, Next layer: Diced cucumber, Next layer: Chickpeas, Next layer: Chopped onion, Top layer: Cooked pasta
Step 6
Store the layered salad in airtight containers in the refrigerator. The salad can be stored for up to 3 days.
Step 7
When ready to eat, mix everything together until well combined. Enjoy!
