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Chickpea Pasta Salad

A colorful, refreshing salad packed with protein from chickpeas and fresh vegetables, perfect for picnics and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces pasta preferably chickpea or whole wheat
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup parsley chopped
  • 1/4 cup feta cheese crumbled (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Mixing bowl
  • Whisk or fork for dressing
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil and add the pasta.
  2. Once the pasta is al dente, drain it in a colander and rinse it under cold water.
  3. While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and parsley.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
  5. In a large mixing bowl, combine the cooked pasta, chickpeas, chopped vegetables, and feta cheese.
  6. Pour the dressing over the pasta salad and toss to coat everything evenly.
  7. Cover the salad and let it chill in the refrigerator for at least 30 minutes.
  8. Once chilled, serve the salad in bowls or on a platter.

Notes

Great for potlucks, picnics, or as a side dish. Let it sit for a few hours for an even better flavor experience.