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Add water to a small pot and bring to a boil to cook the pasta.
Chop kalamata olives, dice cucumber and peppers, and finely chop herbs of choice (either cilantro, parsley or basil).
Drain and rinse the can of chickpeas.
In a small bowl or jar, add the dressing ingredients and mix until well combined.
Once the pasta is cooked, drain and rinse with cold water to cool it down.
If you’re eating the salad right away, add the rinsed chickpeas, chopped olives, diced cucumber, diced peppers, cooked pasta, greens and fresh herbs.
Drizzle dressing above, then toss and enjoy!
If meal prepping into containers or jars, divide ingredients depending on the number of containers.
Start with dressing at the bottom, then chickpeas, olives, cucumber, peppers, pasta, greens and herbs, close them and store in the fridge to enjoy throughout the week!