Mediterranean Chickpea Pasta Salad (Print)

A protein-packed Mediterranean pasta tossed with chickpeas, cucumber, olives, and tangy lemon-herb vinaigrette.

# Components:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables & Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain through a colander, rinse under cold running water, and set aside to cool completely.
02 - In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, halved Kalamata olives, crumbled feta cheese, and fresh parsley.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well emulsified and combined.
04 - Add the cooled pasta to the bowl containing the vegetables and chickpeas. Pour the prepared vinaigrette over the mixture and toss gently until all components are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Serve immediately at room temperature, or refrigerate for 20 to 30 minutes to allow the flavors to fully develop before serving.

# Expert Advice:

01 -
  • It comes together in under thirty minutes and tastes even better the next day when the flavors get cozy with each other.
  • Chickpeas make it hearty enough to be a real meal, not just a side dish pretending to be lunch.
  • You can prep everything ahead and dress it right before serving, which means less stress when people are actually arriving.
02 -
  • Rinsing the cooked pasta under cold water is not optional—warm pasta will wilt your vegetables and make everything soggy.
  • The dressing tastes too sharp on its own, but once it mingles with the pasta and vegetables, it rounds out into something balanced and harmonious.
03 -
  • Make the dressing in a jar with a tight lid so you can shake it vigorously instead of whisking—it comes together faster and emulsifies better.
  • If you're serving this at a gathering, dress it just before leaving your kitchen so the pasta has less time to absorb all the liquid and turn mushy.
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