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Mediterranean Chickpea Pasta Salad

This Chickpea Pasta Salad is filled with vibrant Mediterranean flavors including fresh tomatoes, herbs, briny kalamata olives, and creamy chickpeas.
Course Salad
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 434kcal
Author Caitlin Shoemaker


For the Dressing:

For the Salad:

  • 8 ounces pasta gluten-free if necessary
  • 1 15 ounce can chickpeas drained and rinsed
  • 1 dry pint (10 ounces) fresh tomatoes diced or cut in half
  • 1 English cucumber quartered and sliced
  • 1/2 red onion small dice
  • 1/2 cup kalamata olives cut in half (optional)
  • 1/2-1 cup crumbled feta I used dairy-free
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional)


  • Make the Dressing: In a resealable jar, add the oil, lemon or vinegar, garlic, mustard, oregano, salt, and black pepper. Seal and shake vigorously, until emulsified. Let sit; the vinegar will mellow out the garlic over time.
  • Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.
  • Combine: Add the chilled pasta to a large bowl along with the chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and mint. Top with the dressing and toss until well combined.
  • Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.


  • Gluten-Free: Use gluten-free pasta instead of wheat-based pasta to make this recipe gluten-free!


Calories: 434kcal | Carbohydrates: 56g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 677mg | Potassium: 442mg | Fiber: 9g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 4mg