Author: This Mediterranean chickpea pasta salad is fresh, crunchy, creamy, and packed with flavor! Made with tender pasta, hearty chickpeas, crisp vegetables, olives, fresh herbs, and a zippy homemade dressing, this easy vegan pasta salad is perfect for meal prep, potlucks, BBQs, lunches, or easy summer dinners.
Pasta salads are one of my favorite meals because they're easy to make, even easier to meal prep, and somehow taste even better after a night in the fridge. This Mediterranean Chickpea Pasta Salad is especially good because every bite has something different going on: tender pasta, creamy chickpeas, crisp cucumber, juicy tomatoes, crunchy peppers, briny olives, and a bright, zippy dressing that ties everything together.
The chickpeas make it hearty enough to be a meal on its own, while all the fresh vegetables keep it feeling light. Whether you're packing lunches for the week, bringing a dish to a BBQ, or just need an easy dinner waiting in the fridge, this is one I come back to again and again.
Why This Mediterranean Chickpea Pasta Salad Is Always in My Meal Prep Rotation
- Fantastic for meal prep: This salad stores well in the fridge, so you can make it ahead of time and have a meal ready to go. (I love this dense bean salad for the same reason.)
- Fresh and satisfying: Chickpeas add protein and fiber, making this much more filling than your average pasta salad.
- Perfect for summer: It's great for BBQs, potlucks, picnics, and dinner al fresco.
- Easy to customize: Swap the vegetables, olives, or herbs based on what you have on hand or what you love most.
Ingredients for Mediterranean Chickpea Pasta Salad
- Short pasta: Penne, fusilli, rotini, or bowties all work well.
- Chickpeas: I usually use canned for convenience, but if you've cooked your own from dried, those work perfectly too.
- Vegetables: Cucumber, cherry tomatoes, red bell pepper, and red onion.
- Olives: Any kind you like!
- Fresh parsley: Adds brightness and freshness.
- Vegan feta (optional): You can use store-bought or homemade vegan feta.
- Homemade dressing: For this you'll need olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and black pepper.
How to Make Mediterranean Chickpea Pasta Salad
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water until completely cool to stop the cooking process.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Assemble the Salad: Add the cooled pasta, chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley to a large bowl.
- Toss Everything Together: Pour the dressing over the salad and toss well until everything is evenly coated. For the best flavor, refrigerate the salad for 20 to 30 minutes. Top with vegan feta if using.
Tips and Variations
- Cut everything bite-sized: So it's easy to get a little bit of everything in every forkful.
- Taste before serving: Pasta salads almost always need another pinch of salt before serving, so taste and adjust as needed.
- Use what you have: Other delicious additions include chopped artichokes, sun-dried tomatoes, spinach, avocado, fresh dill, or extra herbs. You really can clean out the fridge with this pasta salad!
- Save a little dressing: If you're making this ahead, reserve a tablespoon or two of dressing to stir in to freshen it up before serving.
Serving Suggestions
Here are my favorite ways to serve it:
- At BBQs and potlucks alongside vegan potato salad or veggie burgers.
- For meal prep work lunches.
- Alongside BBQ tofu.
- Served with pita bread and hummus or baba ghanoush
- Alongside grilled vegetables, such as grilled zucchini
- As an easy make-ahead lunch all on its own
Storage
Store leftover Mediterranean chickpea pasta salad in an airtight container in the refrigerator for up to 4 days. Give it a good toss before serving, as the dressing may settle at the bottom.
If you try this Mediterranean chickpea pasta salad recipe, let us know by leaving a comment and rating it. I'd love to hear what you think! Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Mediterranean Chickpea Pasta Salad (Easy & Fresh!)
Servings:
PRINT
PIN
COMMENT
Ingredients
For the salad:
- 12 oz short pasta, (such as penne, fusilli, corkscrew, or bowties)
- 1 can (15 oz/ 425 g) chickpeas, (or 1 ½ cups cooked chickpeas) drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup red onion, finely diced
- ½ cup sliced olives
- ½ cup fresh parsley, chopped
- ¼ cup vegan feta, (optional)
For the dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced or pressed
- 1 teaspoon dried oregano
- ½ teaspoon salt, (or to taste)
- ¼ teaspoon black pepper, (or to taste)
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled. This helps stop the cooking and keeps the pasta from becoming mushy.
- Make the dressing: In a small bowl or jar, add the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Whisk well or shake until emulsified.
- Assemble the salad: In a large mixing bowl, add the cooled pasta, chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss well until evenly coated.
- Chill (optional but recommended): For the best flavor, refrigerate for 20 to 30 minutes before serving to allow the flavors to meld.
- Serve: Top with vegan feta, if using, and enjoy!
Notes
- 3 tablespoons hummus + 2 to 4 tablespoons water, or
- 2 tablespoons tahini + 3 to 4 tablespoons water
Leave a Reply