Mediterranean Chickpea Pasta Salad
This Mediterranean Chickpea Pasta Salad is bright, satisfying, and sturdy enough to hold up in a container, perfect for meal prep or a refreshing side dish.
Ingredients
Pasta and Base Ingredients
- 8-10 oz chickpea pasta (1 box) Choose your favorite shape (penne, shells, or rotini).
- 2 cups chopped juicy tomatoes Cherry tomatoes halved work well.
- 1 medium cucumber, diced English cucumber or seed to reduce watery bites.
- 1/4-1/2 small red onion, thinly sliced
- 1/2 cup olives, sliced Kalamata or mixed olives.
- 3/4 cup crumbled feta cheese Or vegan feta for a dairy-free version.
Dressing Ingredients
- 3 tablespoons fresh lemon juice About 1 large lemon.
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons chopped fresh herbs Parsley, basil, or oregano — or a mix.
- to taste Salt and freshly ground black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Taste a minute before the suggested time to avoid overcooking.
Drain and Cool
- Drain the pasta and rinse briefly with cold water to stop the cooking and cool it for salad. Drain well.
Combine the Salad
- In a large bowl, add the cooled pasta, chopped tomatoes, diced cucumber, sliced red onion, olives, and crumbled feta.
Make the Dressing
- Whisk together lemon juice, olive oil, chopped herbs, 1/2 teaspoon salt, and a few grinds of black pepper in a small bowl. Taste and adjust acidity or salt.
Toss and Finish
- Pour the dressing over the salad and toss gently so the feta and vegetables remain intact. Adjust seasoning and add a drizzle more olive oil or lemon if needed.
Serve or Chill
- Enjoy right away or refrigerate for at least 20-30 minutes for flavors to meld. Bring to room temperature before serving if chilled.
Notes
If your tomatoes are very watery, remove seeds or use cherry tomatoes to keep the salad from becoming soggy. For a dairy-free swap, use a tangy vegan cheese or toasted pine nuts for richness.