Mediterranean Chickpea Pasta Salad

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

Mediterranean Chickpea Pasta Salad is just bursting with flavor and ingredients that will keep you fuller for longer. Meal prep friendly.

Prep Time10

Active Time15

Total Time25

Course: Salad

Cuisine: Mediterranean

Keyword: chickpea pasta, chickpea pasta salad, mediterranean pasta salad

Yield: 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