Mediterranean Chickpea Pasta Salad (Printable)

Vibrant pasta with chickpeas, cucumber, olives, feta, and zesty lemon dressing for a fresh, protein-rich dish.

# What You’ll Need:

→ Pasta

01 - 8 ounces short pasta such as 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 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - Juice of 1 lemon, approximately 2 tablespoons
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain through a colander, rinse under cold water, and set aside to cool.
02 - In a large mixing bowl, combine the 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 the extra-virgin olive oil, lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for 20 to 30 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • It actually tastes better the next day when the flavors have gotten to know each other.
  • Chickpeas pack enough protein to make this a real meal, not just a side dish pretending to be filling.
  • You can throw it together in less time than it takes to order takeout.
02 -
  • Don't dress the salad until you're ready to eat it, or it becomes a sad, soggy situation within an hour—unless you're planning to serve it later, then go ahead and dress it early so flavors develop.
  • The difference between a good olive oil and a cheap one is noticeable in the dressing, so don't save money on this ingredient.
03 -
  • Taste the dressing alone before you add it to the salad so you can adjust it properly without having to fish through pasta and vegetables.
  • If you know you're making this ahead, store the dressing separately and toss everything together right before serving for the crispest, freshest result.
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