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Mediterranean Chickpea Pasta Salad Recipe

Mediterranean Chickpea Pasta Salad Recipe

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5.1 from 17 reviews

This Mediterranean chickpea pasta salad is a light and refreshing dish packed with crisp vegetables, chickpeas, and a zesty olive oil lemon vinaigrette. Perfect for a quick and easy vegan meal.

Ingredients

Salad

  • 12 ounces uncooked pasta of choice
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 cup sliced pepperoncini
  • 1 pint halved grape tomatoes
  • 1 cup diced cucumber
  • ¼ cup diced red onion
  • ¼ cup fresh parsley

Dressing

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 ½ teaspoons dijon mustard
  • Juice from 1 lemon
  • 2 teaspoons minced garlic
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt or more, to taste
  • ½ teaspoon black pepper

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse under cold water.
  2. Prepare Dressing: Whisk together all dressing ingredients and set aside.
  3. Combine Ingredients: Prep vegetables and chickpeas, then add them to a large bowl. Add cooked pasta and toss.
  4. Add Dressing: Pour the dressing over the salad and toss until well coated.
  5. Garnish and Serve: Garnish with fresh herbs and red pepper flakes if desired before serving.

Notes

  • I used chickpea pasta, but any type will work. Use 12 ounces by weight.

Nutrition