Mediterranean Chickpea Pasta Salad (Print Version)

A fresh pasta salad featuring chickpeas, cucumber, tomatoes, feta, and olives with a lemon-herb dressing.

# Ingredient List:

→ 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

# Steps:

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

# Helpful Hints:

01 -
  • It gets better as it sits, so you can make it ahead and actually enjoy your gathering instead of fussing in the kitchen.
  • The chickpeas give you real staying power without needing meat, keeping you full for hours.
  • It tastes like a Mediterranean vacation in a bowl, but comes together in the time it takes pasta to boil.
02 -
  • Don't dress the salad more than an hour before serving or the pasta will absorb all the liquid and turn dense instead of staying light and bright.
  • If you rinse the hot pasta under cold water and let it fully cool before adding the dressing, you won't end up with a warm mushy situation.
03 -
  • Keep the pasta slightly underdone because it will continue to soften as it sits in the dressing, and you want it tender but not falling apart.
  • If you're serving this at a picnic or potluck, pack the dressing separately and toss it together just before serving so everything stays fresh and crisp instead of getting waterlogged during transport.
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