Description
This easy Chickpea Pasta Salad is a fresh, vibrant, and filling dish packed with plant-based protein. Tender rotini or penne pasta is tossed with protein-rich chickpeas, crunchy vegetables like cucumber and bell pepper, tangy Kalamata olives, creamy feta cheese, fresh herbs, and a zesty lemon dressing. Perfect for meal prep, picnics, lunches, or summer gatherings, this wholesome salad is both colorful and satisfying.
Ingredients
For the Salad
- 12 oz (340 g) rotini or penne pasta
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Cook the pasta according to the package directions until al dente. Drain the pasta and rinse briefly under cool water to stop the cooking process and cool the noodles.
- Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until well combined and emulsified.
- Combine the salad: In a large mixing bowl, add the cooked pasta, drained chickpeas, cherry tomatoes, diced cucumber, diced red bell pepper, finely sliced red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped basil.
- Dress the salad: Pour the prepared dressing evenly over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate it for at least 20 to 30 minutes to let the flavors meld and develop fully.
- Serve: Before serving, toss the salad again and adjust the seasoning by adding extra lemon juice or olive oil if desired for brightness and moisture.
Notes
- For a vegan version, omit the feta cheese or substitute with a dairy-free feta alternative.
- Add sliced or diced avocado just before serving to increase creaminess and richness.
- You can substitute chickpeas with white beans or cooked lentils for variation.
- Store the prepared salad in an airtight container in the refrigerator for up to 4 days.
- If the salad becomes dry after chilling, refresh its texture by adding a splash of olive oil and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
