Go Back
–+ servings
Bowl of pasta salad with text overlay that reads Mediterranean chickpea pasta salad.
No ratings yet

Mediterranean Chickpea Pasta Salad (Easy & Fresh!)

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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Author: Sam Turnbull

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:

US Customary - Metric

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.
    Cooked pasta in colander.
  • 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.
    Whisk in bowl with vinaigrette.
  • 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.
    Pouring dressing into bowl of vegetables and chickpeas.
  • 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

Meal prep friendly: This salad keeps well in the fridge for up to 4 days. Give it a toss before serving, as the dressing may settle at the bottom.
Oil-free option: For an oil-free dressing, replace the olive oil with:
  • 3 tablespoons hummus + 2 to 4 tablespoons water, or
  • 2 tablespoons tahini + 3 to 4 tablespoons water
Gluten-free option: Use your favorite gluten-free pasta. For best texture, rinse the pasta well after cooking and avoid overcooking, as gluten-free pasta can become soft more quickly.
Make it extra satisfying: Add diced avocado, chopped artichokes, sun-dried tomatoes, or extra vegan feta for even more flavor and texture.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1 serving (recipe makes 8 servings) | Calories: 338kcal | Carbohydrates: 45g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 322mg | Potassium: 327mg | Fiber: 5g | Sugar: 5g | Vitamin A: 931IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 2mg

Find it online:

https://itdoesnttastelikechicken.com/mediterranean-chickpea-pasta-salad/

Scan the QR code for updates, tips, and to ask me any questions!

QR Code