Mediterranean Chickpea Pasta Salad (Printable version)

A colorful blend of chickpeas, pasta, fresh veggies, feta, and olives in a tangy lemon-herb dressing.

# What You'll Need:

→ Pasta

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

→ Vegetables and Legumes

02 - 1 can (14 ounces) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 0.5 cup Kalamata olives, pitted and halved
07 - 0.33 cup crumbled feta cheese
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 - 0.5 teaspoon salt
14 - 0.25 teaspoon freshly ground black pepper

# Directions:

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 running 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 thoroughly emulsified.
04 - Add the cooled pasta to the vegetable mixture. Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for 20 to 30 minutes to allow flavors to develop and meld.

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have gotten to know each other in the fridge.
  • You can make it once and eat it for three days without getting bored, which is basically a superpower on weeknights.
  • There's protein from the chickpeas, so you're actually full instead of hungry an hour later.
02 -
  • Never add the dressing until you're ready to serve or eat within a few hours, otherwise the vegetables start weeping and the pasta gets mushy—I learned this the hard way at a potluck where I prepped everything in the morning.
  • The magic happens when you taste it before serving and aren't afraid to add more lemon or salt because that's what makes it feel alive instead of flat.
03 -
  • Buy your feta from a good cheese counter if you can because it crumbles better and tastes creamier than the pre-crumbled stuff.
  • If your lemon is hard and dry, microwave it for twenty seconds before cutting—it releases way more juice and makes the whole process easier.
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