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

Cook Time 10

Total Time 30

Servings people

Calories 434kcal

Author Caitlin Shoemaker

Ingredients

For the Dressing:

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar or lemon juice
1 garlic clove minced
1 teaspoon dijon mustard
1 teaspoon dried oregano
1 teaspoon kosher salt
Black pepper to taste

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)

US Customary - Metric

Instructions

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.

Notes

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

Nutrition