Chickpea Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 8 ounce pasta small shapes such as rotini or fusilli
- 1 can chickpeas 15 ounces drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/3 cup Kalamata olives pitted and sliced
- 1/3 cup feta cheese crumbled
- 3 tablespoon fresh parsley chopped
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water to cool, and let it drain well.
- In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
- Add the cooled, well-drained pasta to the large mixing bowl with the vegetables and chickpeas.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Cover and refrigerate the salad for at least 15 minutes to allow flavors to meld.
- Toss once more before serving and garnish with a little extra parsley or feta if desired.
Notes
For best flavor, ensure the pasta is completely cool and well-drained before mixing so the dressing clings instead of watering down; if making ahead, reserve a few tablespoons of dressing to stir in just before serving to refresh the salad. You can easily customize this dish by adding extras like chopped spinach, arugula, roasted red peppers, or sun-dried tomatoes, and you can swap feta for mozzarella or omit cheese for a dairy-free version. Canned chickpeas vary in saltiness, so taste after mixing before adding more salt. Whole-wheat or legume-based pasta works well but can be more delicate, so avoid overcooking. This salad travels well for lunches or picnics—keep it chilled and store any leftovers in an airtight container for up to 3 days, adding a drizzle of olive oil if it seems dry.
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