Mediterranean Chickpea Pasta Salad (Print View)

Protein-packed pasta with chickpeas, cucumber, olives, feta, and lemon-herb dressing, perfect for a refreshing meal.

# Components:

→ Pasta

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

→ Vegetables & Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper

# Preparation Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - In a large bowl, combine drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, halved Kalamata olives, crumbled feta cheese, and fresh parsley.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well emulsified.
04 - Add cooled pasta to the bowl with vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 20-30 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have gotten to know each other in the fridge.
  • Packed with plant-based protein from chickpeas, so it keeps you satisfied without meat.
  • Comes together in under 30 minutes, which means you can actually enjoy the rest of your day.
  • Works equally well straight from the fridge or at room temperature, making it endlessly flexible.
02 -
  • Rinsing the pasta under cold water is non-negotiable, not optional, because starchy hot pasta will turn your beautiful vegetables into mush.
  • The dressing needs to emulsify properly, which means whisking it with intention, not just stirring it once and hoping for the best.
  • Don't dress the salad until you're ready to serve or eat it within a couple hours, because the cucumber will release water and turn everything soggy by the next day.
03 -
  • Always taste the dressing before it meets the salad, because adjusting seasonings at the end feels like you're fixing a mistake instead of building something intentional.
  • Keep the components separate until you're ready to eat if you're making this more than a few hours ahead, because moisture and time are the enemies of fresh salad texture.
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