Mediterranean Chickpea Pasta Salad (Printable)

A colorful blend of pasta, chickpeas, cucumber, olives, and feta with lemon-herb dressing.

# Ingredient List:

→ Pasta

01 - 8 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables & Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - In a large bowl, combine the drained chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until well emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 20 to 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It tastes even better the next day when all those Mediterranean flavors get cozy together in your fridge.
  • You can throw it together in under 30 minutes with mostly pantry staples, no fancy technique required.
  • It's hearty enough to be a complete lunch but light enough that you won't feel weighed down afterward.
02 -
  • The pasta must be completely cooled before it meets the dressing, or the heat will make the oil taste greasy instead of bright.
  • Don't add the tomatoes until right before serving if you're making this more than a couple hours ahead—they'll turn the whole salad watery and sad.
03 -
  • Make your dressing in a jar with a tight-fitting lid and shake it vigorously—the mechanical action emulsifies the oil and lemon better than whisking ever will.
  • If you're serving this to someone dairy-free, skip the feta entirely or swap it for a good quality vegan alternative, and nobody will notice the difference because the olives bring all the salt and richness you need.
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