Mediterranean Pasta Salad Chickpeas (Printable)

A refreshing Mediterranean pasta with chickpeas, veggies, feta, and zesty olive oil dressing for a nourishing meal.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Beans & Cheese

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 4 oz feta cheese, crumbled

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - ½ red onion, finely chopped
07 - ½ red bell pepper, diced
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, mix cooled pasta with chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour dressing over salad ingredients and toss gently to coat evenly.
05 - Sprinkle crumbled feta over the salad and toss lightly, preserving cheese texture.
06 - Adjust seasoning as needed. Refrigerate for 15 minutes before serving for optimal flavor.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge, so you can make it ahead and actually relax before guests arrive.
  • No mayonnaise means it holds up at picnics and potlucks without turning questionable in the heat.
  • The chickpeas make it hearty enough to eat as a real meal, not just a side dish you pick at.
02 -
  • Rinse the pasta until it's completely cool or it'll wilt the parsley and make the feta greasy.
  • Dress the salad while the pasta is still slightly damp so the flavors soak in better.
  • If you're making this ahead, hold back half the feta and parsley to add just before serving so they stay fresh.
03 -
  • Use a pasta shape with ridges or twists so the dressing clings instead of sliding off.
  • If the salad tastes flat after chilling, a squeeze of fresh lemon and a pinch of flaky salt will wake it right back up.
  • Let the salad sit at room temperature for ten minutes before serving if it's been in the fridge. The flavors open up and the olive oil loosens.
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