THE BELLY KITCHEN · Lunch
Lemon & Chickpea Protein Pasta Salad
Fusilli, chickpeas, crunchy cucumber and tomatoes in a lemon-and-parsley dressing. A bright vegetarian pasta salad for two, with a clear plan for packing tomorrow’s lunch.
Published · BELLY Editorial
Let’s get cooking ↓AI-generated serving illustration
Original BELLY editorial recipe; not yet kitchen-tested
THE SHOPPING LIST
Ingredients
For 2 people
- 150g BELLY Fusilli, weighed dry
- 1 x 400g tin chickpeas, drained and rinsed (about 240g drained)
- 150g cucumber, cut into small dice
- 200g cherry tomatoes, halved
- 10g flat-leaf parsley, finely chopped
- 2 tbsp olive oil
- 1 unwaxed lemon: finely grated zest and 2 tbsp juice, plus more to taste
- 1 tbsp cold water, plus more if needed
- Black pepper and salt to taste
APRON ON. WATER BOILING.
Let’s make it.
- 1
Bring a pan of water to the boil. Cook the Fusilli according to its pack instructions, checking the texture before draining. While it cooks, drain and rinse the chickpeas and prepare the vegetables. Scoop out the cucumber’s watery seed centre first if it is very loose.
- 2
Whisk the olive oil, lemon zest, 2 tablespoons lemon juice and 1 tablespoon cold water in a small bowl. Add black pepper and a small pinch of salt if needed. Taste, then add extra lemon a teaspoon at a time only if you want more sharpness.
- 3
Drain the cooked pasta thoroughly and spread it in a clean shallow container to cool promptly. Do not leave it in a deep warm pan. If making ahead, get it refrigerated within two hours of cooking; the 30-minute recipe estimate does not include extended fridge chilling.
- 4
Once the pasta has cooled, toss it with the chickpeas, cucumber, tomatoes, half the parsley and about two-thirds of the dressing. Turn gently until the dressing is distributed. Taste a forkful with both pasta and vegetables before adjusting the seasoning.
- 5
For immediate serving, divide between two bowls, add the remaining parsley and as much reserved dressing as you like. For tomorrow’s lunch, pack in covered containers, keep the reserved dressing separate and refrigerate promptly.
- 6
Keep the packed salad chilled in transit and refrigerate on arrival where possible. Stir gently and add reserved dressing just before eating. Eat refrigerated leftovers within 48 hours of cooking; follow any shorter ingredient use-by date.
Keep a little dressing aside. Stir it through just before lunch, then taste before adding more.
Make it yours. Keep it clear.
Allow approximately 15 minutes for preparation and 15 minutes for cooking and assembly, overlapping tasks where practical. Cooling varies with your kitchen and container; keep the storage instructions rather than relying on the timer. This original editorial recipe has not been kitchen-tested.
Per serving, the 75g dry BELLY Fusilli contributes 15g protein from pasta alone, using the supplier’s 20g per 100g dry figure. A complete salad nutrition calculation has not been established.
Allergens: BELLY Fusilli contains wheat (gluten) and lupin. Check every ingredient label. The recipe is not gluten-free.
Swap chickpeas for drained cannellini beans, or parsley for fresh basil. You can use Penne instead of Fusilli; follow its pack cooking instructions. Extra toppings change the ingredients, allergens and nutrition.
For a looser dressing, stir in cold water a teaspoon at a time. If the lemon tastes too sharp, use a little less dressing initially and adjust after tossing. Keep reserved dressing chilled with the salad.
This is a next-day lunch idea, not a week-long storage plan. Cool and refrigerate cooked food within two hours and use refrigerated leftovers within 48 hours, following Food Standards Agency guidance.
Understand dry-weight pasta nutrition · Plan and pack your pasta-salad lunch
BELLY Fusilli is currently sold out. Register your interest in the next Fusilli drop.
Sources checked 2026-10-14
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