Ingredients
Method
- Bring a large pot of salted water to a boil and cook Brami pasta according to package directions. Drain and rinse with cold water to stop cooking and cool the pasta.
- While the pasta cools, dice cucumber, red onion, and pepperoni.
- Drain and rinse chickpeas well and pat dry.
- In a large bowl whisk together Greek yogurt, mayo, Italian seasoning packet, olive oil, vinegar, and a splash of water if needed until smooth and creamy.
- Add cooled pasta, cucumbers, onions, chickpeas, and pepperoni.
- Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes if possible.
- Taste before serving and adjust seasoning if needed.
Notes
HEC Tip:
The cucumbers ended up being one of my favorite parts. They added fresh crunch and kept the salad from feeling overly heavy. Next time I'd try:
Lightly season and roast or air-fry the chickpeas before adding them. Not fully crunchy — just enough to boost flavor and reduce that slightly dry texture. Kid review:
Oldest loved it. Husband liked it. Son was undecided. Youngest refused participation entirely 😄
The cucumbers ended up being one of my favorite parts. They added fresh crunch and kept the salad from feeling overly heavy. Next time I'd try:
Lightly season and roast or air-fry the chickpeas before adding them. Not fully crunchy — just enough to boost flavor and reduce that slightly dry texture. Kid review:
Oldest loved it. Husband liked it. Son was undecided. Youngest refused participation entirely 😄
