Julie Clark
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Chickpea Pasta Salad
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Mediterranean Chickpea Pasta Salad is bursting with chickpeas, tomatoes, cucumbers, and feta cheese, tossed in a tangy lemon-garlic dressing. An easy and healthy meal.
Are you tired of the same old pasta salad? Are you looking for a meal that is as nutritious as it is delicious, and also easy to prepare? Here’s the solution: Chickpea Pasta Salad. This salad combines the heartiness of pasta and chickpeas with the fresh crunch of cucumbers and tomatoes.
This Mediterranean Chickpea Pasta Salad is refreshing, but it’s also incredibly versatile. Whether you’re prepping meals for the week, looking for a quick lunch, or in charge of the side dish for a potluck or barbecue, this dish is your answer.
About this Chickpea Pasta Salad Recipe:
- Flavor: The tangy and sweet lemon-garlic dressing ties all of the flavors together. It pairs well with the fresh dill, tomatoes and feta.
- Texture: The pasta and chickpeas have a similar texture that goes with the crunchy veggies and creamy feta cheese.
- Method: You’ll cook the pasta on the stovetop, but the rest of the salad is made by chopping and mixing. It’s easy!
Benefits of Chickpea Pasta Salad
Chickpeas are little legumes are a powerhouse of protein. They are also rich in fiber, promoting a healthy digestive system and contributing to heart health. And they keep you satisfied for longer.
Opting for whole wheat pasta can increase the fiber and protein content even further. The vegetables, including grape tomatoes, cucumber, and red onion, are loaded with essential vitamins and minerals. Thankfully, its ingredients are easily available year-round, making it a great choice no matter the season.
Ingredients for Chickpea Pasta Salad
Of course you can use any pasta shape in this lemon chickpea pasta salad. I used fusilli, but rotini, penne or Farfalle are popular choices as well. Add more honey to the dressing if you’d like it sweeter. And red onions add beautiful color, but Vidalia onions would be excellent, too.
I prefer to use a mild olive oil so that it doesn’t overtake the flavor of the salad.
Did you know?
Chickpeas and garbanzo beans are the same thing! Garbanzo bean is a Spanish-derived name. (source) This pasta salad with garbanzo beans is an economical side dish.
You may also love our classic potato salad recipe or orzo salad!
How to Make Chickpea Pasta Salad
- Prepare the pasta: In a large pot of water, boil the pasta according to package instructions. Once cooked, rinse in a colander under cold water to cool down, drain, and set aside.
- Prepare the salad ingredients: While the pasta is cooking, rinse and drain the chickpeas. Halve the grape tomatoes (or cherry tomatoes), dice the cucumber and red onion, chop the artichoke hearts, parsley, and fresh dill.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, and salt until well combined. Taste it and add other seasonings you’d like! If I add any, it is either red wine vinegar or dijon mustard.
- Combine the salad: In a large bowl, combine the cooled pasta, chickpeas, tomatoes, cucumber, red onion, artichoke hearts, feta cheese, parsley, and dill.
- Dress the salad: Drizzle the dressing over the salad and toss gently until all ingredients are well coated.
- Garnish and serve: Garnish with additional fresh dill and shaved Parmesan before serving. Serve immediately, or refrigerate for an hour to let the flavors meld together.
Recipe Variations
- Try adding more fresh herbs such as oregano or fresh basil to the chickpea pasta salad.
- Arugula can be a great addition to the salad. Or you can place arugula (or baby spinach) on a plate, then pile the pasta salad on top of it.
- Add diced zucchini, red bell pepper or black olives for additional color and flavor.
- Use gluten-free pasta or even Banza chickpea pasta.
- What can I substitute for feta cheese in this salad? If you want to substitute feta cheese, there are a few options. For a similar tangy and salty flavor, you could use goat cheese, Parmesan or ricotta salata.
Can I add a protein like chicken or tofu?
Absolutely! This cold pasta salad with chickpeas is very versatile. You can add grilled chicken, shrimp, or even tofu for added protein. If you’re using tofu, consider marinating and grilling it for extra flavor. The added protein will make the salad even more filling, making it a perfect standalone meal.
Want to keep the meal vegetarian, but still add protein? I love using Barilla Protein Pasta for added protein and fiber.
Can I make pasta salad ahead of time?
Yes, you can make this garbanzo pasta salad ahead of time. It’s a great option for meal prep. The flavors meld together beautifully when stored in the fridge. Just make sure to keep it in an airtight container.
If you plan to make it more than a few hours in advance, you might want to store the dressing separately and mix it in just before serving to keep the ingredients fresh and crunchy.
Make it a meal.
Wondering what to serve with this chickpea pasta salad? Try one of these:
- Mediterranean Chicken in a Skillet
- Homemade Hummus
- Greek Salad
- And some sparkling mint raspberry lemonade for a drink.
How to Store Pasta Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Do not freeze pasta salad.
Chickpea Pasta Salad
Mediterranean Chickpea Pasta Salad is bursting with chickpeas, tomatoes, cucumbers, and feta cheese, tossed in a tangy lemon-garlic dressing. An easy and healthy meal.
Servings 10
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
For the salad:
- 12 ounces Fusilli pasta or other pasta shape
- 1 can chickpeas, drained and rinsed 15 ounces
- 1 pint grape tomatoes halved
- 3/4 cup diced cucumber
- ½ cup diced red onion
- ½ cup marinated artichoke hearts
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
For the dressing:
- ½ cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ½ teaspoon salt
For the garnish:
- Extra fresh dill
- Shaved Parmesan
Instructions
- Cook the pasta according to package instructions. Once cooked, rinse under cold water to cool down, drain, and set aside. 12 ounces Fusilli pasta
- While the pasta is cooking, rinse and drain the chickpeas. Halve the grape tomatoes, dice the cucumber and red onion, chop the artichoke hearts, parsley, and fresh dill. 1 can chickpeas, drained and rinsed, 1 pint grape tomatoes, ¾ cup diced cucumber, ½ cup diced red onion, ½ cup marinated artichoke hearts, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh dill
- In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, and salt until well combined. ½ cup extra virgin olive oil, ½ cup fresh lemon juice, 1 tablespoon honey, 1 teaspoon minced garlic, ½ teaspoon salt
- In a large salad bowl, combine the cooled pasta, chickpeas, tomatoes, cucumber, red onion, artichoke hearts, feta cheese, parsley, and dill. 1 cup crumbled feta cheese
- Drizzle the dressing over the salad and toss gently until all ingredients are well coated.
- Garnish with additional fresh dill and shaved Parmesan before serving. Serve immediately, or refrigerate for an hour to let the flavors meld together. Extra fresh dill, Shaved Parmesan
Video
Notes
- If you’d like the vinaigrette to have a little more sturdiness to it, try adding a couple teaspoons dijon mustard. It will add flavor as well.
- You can easily adjust the quantity of the ingredients to cater to more people or according to your preference.
- This salad can be prepared ahead of time, making it a perfect choice for potlucks, picnics, or meal prep.
- The salad keeps well in the fridge for up to three days. If you want to keep it for longer, store the dressing separately and mix just before serving.
- Feel free to add or replace some ingredients according to your preference. Some great additions could be olives, bell peppers, or grilled chicken for a non-vegetarian version.
- Remember to taste and adjust the seasoning of the salad after adding the dressing. You may want to add salt, pepper or more lemon juice.
Nutrition
Calories: 296kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 332mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 698IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 1mg
