Chickpea Pasta Salad

This Mediterranean Chickpea Pasta Salad is a fresh and satisfying summer pasta salad made with chickpeas, crisp vegetables, herbs, and a bright Mediterranean-inspired dressing.

Prep Time8

Cook Time10

Total Time18

Course: Dinner, Lunch

Cuisine: Mediterranean

Keyword: Banza Pasta Salad, Chickpea Pasta Salad, Mediterranean inspired meals, Mediterranean pasta salad, Pasta Salad with Chickpeas

Servings: people

Author: Silvia Dunnirvine

Ingredients

8 oz chickpea rotini pasta
1 can chickpeas or garbanzo beans
2 cups cherry tomatoes sliced
2 mini cucumbers chopped small
1/2 cup sliced black olives
1/3 cup red onions diced

Dressing

1/2 cup olive oil
1 cup fresh parsley
2 lemon juiced
1 tsp country or dijon mustard
salt and pepper to taste

Instructions

Cook chickpea rotini pasta according to package instructions. For pasta salads I always recommend to cook pasta al dente. Drain, rinse and set aside.
Meanwhile chop the veggies. Rinse canned chickpeas. Add everything to a large bowl and toss in the chickpea pasta.
In a small bowl stir together the dressing. Feel free to add other spices or fresh herbs such as oregano or basil.
Give pasta salad a good stir and serve. If you do not have dairy allergies you're welcome to add feta cheese.

Notes

Make ahead and storage

This salad is perfect to make ahead as it will allow the flavors to mingle and develop. Leftovers will keep for up to 3-4 days in an airtight container in the fridge.

Chickpea salad is best eaten fresh so freezing is not recommended.

Nutrition