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    Home » Lunch Salads

    Mediterranean Chickpea Pasta Salad Recipe

    Author: admin | Published: Nov 16, 2022 | Modified: Nov 18, 2022

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    Is there anything better than a big, bold, and filling pasta dish for lunch? This Mediterranean Chickpea Pasta Salad Recipe is just bursting with flavor and healthy ingredients that will keep you fuller for longer. The best part is that you can make a big batch at the start of the week and enjoy it for lunch all week long. Craving something a little different to switch things up? Add some grilled chicken breasts or canned tuna to give you a quick and easy variation that ticks all the boxes. The perfect summer pasta salad.

    Overhead shot of a plate contained a Mediterranean chickpea pasta salad with some fresh lemons, basil and parsley in the background

    Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.

    Jump to:
    • 🥙 Mediterranean Chickpea Pasta Salad Recipe
    • 🧂 Ingredients You Need
    • 🍗 Possible Variations
    • 📋 How To Make Chickpea Pasta Salad
    • 💭 Important Teaching Tips
    • 🥢 Useful Products
    • My Fav Ice Packs
    • 🍽  Serving Suggestions
    • 👪 Frequently Asked Questions
    • Mediterranean Chickpea Pasta Salad

    🥙 Mediterranean Chickpea Pasta Salad Recipe

    Move over boring ol' pasta salads for lunch with the same old ingredients every time.

    This chickpea pasta salad recipe is just bursting with big flavors to keep you excited for lunch all week long.

    Easily changed up with lots of possible variations so you don't feel like you are eating the same thing every day and perfect for meal prep.

    Up close overhead shot of a cold pasta salad with Mediterranean flavors

    🧂 Ingredients You Need

    We try and keep things easy around here, so you will need a handful of simple, easy to find grocery essentials for this salad recipe.

    Go on ahead and stock up on:

    • red onion: you can totally get away with a brown onion, a red onion just adds a great little pop of color, and we are all about big and colorful salads around here (if you are sensitive to raw onion, or have children that don't like strong onion flavors then see my tip below for making it less strong in flavor);
    • pasta spirals: I used barilla brand chickpea spirals to keep the recipe gluten-free and more filling, however, you can use whatever pasta shape you prefer. You can also use regular pasta, whole wheat pasta, or protein pasta if preferred.
    • mixed olives: I used a mix of pitted kalamata olives and green olives from the deli, draining from the oil they come in before using;
    • bell peppers: again, here I used a mix of red bell pepper and yellow bell pepper to keep the salad fun and bright;
    • cherry tomatoes: if you have larger tomatoes you can just chop them to suit;
    • canned chickpeas (garbanzo beans);
    • feta cheese: I measure with the heart when it comes to feta. Buy one that crumbles easily and is nice and creamy.

    That's it for the chickpea salad itself.

    Top it all off with a super delicious lemony salad dressing made from a combination of lemon juice, olive oil, Dijon mustard, honey, red wine vinegar, salt, black pepper, and chili flakes.

    A sprinkle of fresh parsley and fresh basil on top and you are good to go.

    TIP: to lessen the intense flavor of the onion, shop it up and then soak it in cold water for about 5 minutes before draining and using in the salad.

    Labelled ingredient shot of all ingredients needed for a chickpea and pasta salad

    🍗 Possible Variations

    This cold pasta salad really is a super versatile salad and can be changed up in lots of ways so it feels like you are eating a completely different meal every day.

    Why not try adding some extra protein or veg with:

    • grilled chicken breast
    • shredded rotisserie chicken for a quick and easy addition
    • grilled salmon fillet
    • canned salmon
    • canned tuna
    • chopped roasted artichoke hearts
    • roasted red peppers
    • a couple of hard-boiled eggs on top
    • grilled tofu for some added protein while keeping the salad plant-based

    The possible variations are endless, so feel free to add whatever tickles your fancy to really make this salad work for you and yours.

    Of course, you can serve it as is, no need for any extras as it is absolutely scrumptious just the way it is!

    a chicken breast sliced in half and being cooked in a saucepan
    Vary things up with some extra protein in the form of cooked chicken breasts.

    📋 How To Make Chickpea Pasta Salad

    I just love how flavorsome this salad is when it comes together so quickly and without any special skills at all.

    Start with cooking the pasta according to the package directions.

    TIP: be sure to cook the pasta in a large pot of salted water. Do not forget to salt the water before adding the pasta, as this adds so much flavor to the dish.

    Now, this may seem like a simple step, but there are a few little tips I have here to make sure you end up with the best version of this salad.

    Once the pasta has been cooked, drain it, and give it a quick rinse in water to remove any extra starch which can lead to a sticky salad if not removed. Now drizzle with a little olive oil to prevent it all from sticking together and set it aside to cool slightly.

    Cooked pasta being drained in a sieve
    Cook the pasta, drain and rinse.
    An overhead shot of a salad vinaigrette
    Make up the lemon parsley vinaigrette.

    Make up your dressing by adding all of the ingredients to the bottom of a large bowl and giving a quick rinse.

    Add the cooked pasta to the large bowl with the dressing and give it all a good stir to make sure the pasta is completely covered.

    Add the chopped veggies, chickpeas, and feta, and give it all a mix again until everything is evenly distributed.

    Overhead image of pasta, chickpeas, chopped veg and vinaigrette together in a glass bowl
    Add all of the ingredients to a large bowl.
    Overhead image of pasta, chickpeas, chopped veg and vinaigrette together in a glass bowl
    Mix well until everything is combined.

    Pop into the fridge for about 30 minutes to let the whole thing cool completely.

    As the pasta cools it will absorb the dressing, giving the chickpea pasta salad the consistency you want.

    When it comes time to serve, throw on some more feta and some freshly chopped herbs and you are good to go.

    TIP: if you find the flavor of raw onion overwhelming, simply soak the chopped onion in a small bowl with some cold water for about 5 minutes and drain before adding it to the salad.

    💭 Important Teaching Tips

    Salt the pasta water before adding the pasta. This forms the base of the recipe and it is imperative to achieving a super flavorful salad.

    It is important not to overcook the pasta.

    If it is overcooked you will end up with a soggy pasta salad which may also become mushy and not appetizing.

    Cook according to the directions on the package until the pasta is just al dente.

    Once cooked, pop into a sieve to allow the hot water to drain, then give the pasta a quick rinse to remove the excess starch, pop the pasta back into the pot, drizzle with olive oil and give it a good stir to prevent everything sticking together.

    Pop aside to cool to room temperature before using.

    Once you have mixed in the dressing and the chopped veggies, chickpeas, etc it is important to pop the whole salad into the fridge to cool for at least 30 mins. This gives the pasta time to absorb the dressing and for the whole salad to become cool.

    Keep stored in the fridge in an airtight container until needed.

    Top with the extra feta and fresh herbs just when serving, or when packing the lunchbox. If you want to go the extra mile you might want to pack the extra feta and herbs in a different container and simply sprinkle them on right before eating.

    Store leftovers in an airtight container in the fridge for 3-5 days.

    Overhead shot of a large bowl of pasta salad being served with wooden serving spoons
    Serve with a sprinkle of crumbled feta.

    🥢 Useful Products

    Chickpea pasta salad is best served cold, so if you are packing it for lunch and will not have access to a fridge you will want to make sure you pack it with a couple of ice packs.

    My Fav Ice Packs

    Image of Ice Packs For Adults and Older Kids

    Ice Packs For Adults and Older Kids

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    🍽  Serving Suggestions

    This salad is just perfect served as is with a sprinkle of crumbled feta and some fresh herbs sprinkled on the top right when you are about to serve.

    A little bit of pita on the side and you are good to go.

    I have this as a main meal for lunch all of the time.

    But it also makes an easy side dish or easy dinner with some added protein for a full meal.

    If you prefer to have pasta salad as a side to some protein then check out the list of possible variations above for lots of ideas on how to serve this delicious Mediterranean pasta salad.

    Packing in a lunchbox: I would pair this with a sweet treat like one of these Sweet and Fluffy Pumpkin Zucchini Muffins, a fruit salad, and a boiled egg.

    Mediterranean pasta salad served on a white plate with a sprinkle of feta on top. There are fresh basil leaves and lemon slices on the side.

    👪 Frequently Asked Questions

    What pairs with a Mediterranean pasta salad?

    This salad is perfect all by itself and is super filling due to the addition of the chickpea pasta and the chickpeas, plus all of the veggies.
    It also pairs well with grilled chicken breast, grilled salmon, canned salmon, or canned tuna for a substantial meal.

    How to store a chickpea pasta salad.

    Store in an airtight container in the fridge for up to 3 days.

    This will fast become your favorite pasta to meal prep and pack for the week ahead. Be sure to leave a 5 star rating on the recipe card or comment below.

    Chickpea pasta salad served on a white plate with fresh basil leaves and lemon on the side
    Print Recipe

    Mediterranean Chickpea Pasta Salad

    Mediterranean Chickpea Pasta Salad is just bursting with flavor and ingredients that will keep you fuller for longer. Meal prep friendly.
    Prep Time10 mins
    Active Time15 mins
    Total Time25 mins
    Course: Salad
    Cuisine: Mediterranean
    Keyword: chickpea pasta, chickpea pasta salad, mediterranean pasta salad
    Yield: 8 serves
    Calories: 293kcal

    Materials

    Pasta Salad

    • 10 ounces (280g) chickpea pasta
    • 8 ounces (225g) feta
    • 1 cup canned chickpeas drained
    • 1 cup cherry tomatoes halved
    • 2 small bell peppers chopped (use different colors)
    • 1 small red onion diced
    • ½ cup mixed olives pitted and halved

    Salad Dressing

    • 3 tablespoons extra virgin olive oil (look for a good quality oil)
    • 2 tablespoons fresh lemon juice
    • 3 teaspoons honey
    • 2 teaspoons Dijon mustard
    • 2 teaspoons red wine vinegar (or balsamic vinegar)
    • sea salt to taste
    • red chili flakes to taste
    • fresh chopped parsley for serving
    • fresh chopped basil for serving

    Instructions

    • Cook the pasta according to the directions on the packaging. Once cooked drain in a sieve, rinse with cold water, and place the rinsed pasta back in the pot. Drizzle with olive oil and set aside.
      10 ounces (280g) chickpea pasta
    • Combine the dressing ingredients in a bowl or a mason jar and mix to combine.
      3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 3 teaspoons honey, 2 teaspoons Dijon mustard, 2 teaspoons red wine vinegar, sea salt to taste, red chili flakes to taste
    • Once the pasta is chilled, transfer it to a large bowl, add the chopped veggies, feta, chickpeas, salt, pepper and chili flakes if desired, and give a quick mix to combine.
      8 ounces (225g) feta, 1 cup canned chickpeas, 1 cup cherry tomatoes, 2 small bell peppers, 1 small red onion, ½ cup mixed olives
    • Drizzle over the dressing and give everything a good mix to combine, ensuring the dressing is evenly distributed.
    • Pop the salad into the fridge for at least 30 minutes before serving.
    • To serve: sprinkle with extra feta, chopped basil and chopped parsley.
      fresh chopped parsley, fresh chopped basil

    Notes

    Storing Leftovers
    Leftover chickpea pasta should be stored in an airtight container in the fridge for about 3 days.
    Cooking the Pasta
    Do not overcook the pasta as it will become mushy.
    Cook according to the packaging directions, until al dente. Drain, rinse and then drizzle with a little olive oil to prevent it from sticking to itself.
    Onions
    If you think raw onion is too intense then simply soak the chopped onion in cold water for about 5 minutes, before draining and using it in the salad.
    Tips
    This salad is best served cold.
    If you are transporting for lunch, a picnic, or a potluck then be sure to pack it with a couple of ice packs to keep it cool.

    Nutrition

    Calories: 293kcal | Carbohydrates: 30g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 567mg | Potassium: 158mg | Fiber: 7g | Sugar: 7g | Vitamin A: 828IU | Vitamin C: 30mg | Calcium: 184mg | Iron: 4mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Sherrie

      November 18, 2022 at 3:00 am

      5 stars
      This is absolutely delicious, flavorful, and perfect for lunch! I will be making this again, for sure!

      Reply
    2. Jenn

      November 21, 2022 at 9:17 pm

      5 stars
      I can't get enough chickpeas and this recipe was so good and easy! Loved it and will make it again soon!

      Reply

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