chickpea pasta salad

This creamy Chickpea Pasta Salad is an easy side dish, refreshing, and satisfying! Make this for your next dinner party or even for dinner tonight!

The Best Creamy Chickpea Pasta Salad

oz Penne Pasta

Plain whole milk yogurt (or almond milk yogurt)

tbsp Mayonnaise (or vegan mayonnaise)

¼ Red onion (fine dice)

Lemon juice

mustard

Kosher salt

tsp Black pepper

Fresh dill (loosely minced)

tbsp Fresh parsley (chopped)

cucumber

Scallions (sliced)

oz Canned chickpeas (rinsed)

Begin by bringing a large pot of water to a rolling boil. Boil the pasta according to package instructions and cook just past al dente. Drain pasta entirely and rinse with cold water.

While the pasta cooks, drain and lightly rinse the canned chickpeas. Add them to a bowl and lightly mash with a fork. The chickpeas should still be whole, but slightly mashed.

Peel and dice the cucumbers, thinly slice the scallions, and very lightly chop the fresh herbs. Set aside.

In a large bowl, add the cooled pasta, the rinsed chickpeas, and all of the remaining ingredients (mayo, yogurt, lemon, mustard, herbs, cucumbers). Save a few sprigs of dill and parsley for garnish.

Mix everything together until well combined. Add salt and fresh cracked black pepper to taste.

Transfer to your serving dish of choice (or serve it in the mixing bowl). Sprinkle with salt and pepper and garnish with the remaining dill, parsley, and any leftover scallions!

Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!

Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

For the pasta:

oz whole wheat

chickpeas,

cherry tomatoes, halved (about 1 pound)

feta crumbles

red onion, thinly sliced

kalamata olives

For the vinaigrette:

lemon juice (from 1 large lemon)

garlic

olive oil oil

basil leaves

honey or sugar (optional)

oregano

½ teaspoon salt, plus more to taste

black pepper

To garnish:

First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you&#039;ll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.

Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.

Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.

This Chickpea Pasta Salad is filled with vibrant Mediterranean flavors including fresh tomatoes, herbs, briny kalamata olives, and creamy chickpeas.

Mediterranean Chickpea Pasta Salad

extra virgin olive oil

lemon juice vinegar

garlic (minced)

dijon mustard

salt

Black pepper (to taste)

pasta (gluten-free if necessary)

chickpeas

dry pint (10 ounces) fresh tomatoes (diced

red onion (small dice)

kalamata olives, cut in half (optional)

feta, I used dairy-free

parsley

mint (optional)

Make the Dressing: In a resealable jar, add the oil, lemon or vinegar, garlic, mustard, oregano, salt, and black pepper. Seal and shake vigorously, until emulsified. Let sit; the vinegar will mellow out the garlic over time.

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.

Combine: Add the chilled pasta to a large bowl along with the chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and mint. Top with the dressing and toss until well combined.

Serve &amp; Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!

Chickpea Pasta Salad

basil pesto

red onion, (diced)

g (~ 1/2 cup) tinned sweetcorn

g (~ 3 1/2 oz) feta cheese, roughly crumbled

60 g (~ 2 oz) fresh rocket (arugula)

Boil the pasta in plenty of water until cooked al dente, then drain. Rinse thoroughly in cold water to remove any starch - this helps to avoid clumping.

Add the pesto to the cooked pasta, and mix thoroughly.

Add the remaining ingredients, including salt and pepper to taste. Mix well to combine. Serve chilled.

This Mediterranean chickpea pasta salad is light, fresh and so easy to make. With crisp veggies like cucumber, tomatoes and red onion, perfectly cooked pasta, chickpeas and a simple olive oil lemon vinaigrette, this is the perfect vegan pasta salad!

pasta

pepperoncini

grape tomatoes

red onion

olive oil

red wine vinegar

lemon

salt (or more, to taste)

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.

whisk dressing ingredients

Meanwhile, whisk together all ingredients for the dressing and set aside.

prep vegetables

Prep all the veggies/chickpeas and add to a large bowl.

add to a bowl

When the pasta is done, add to the bowl with the veggies and toss.

toss in dressing

Toss in the dressing until everything is well coated.

serve

Garnish with fresh herbs and red pepper flakes if desired.

super delicious! adding some feta gives a nice texture

My husband said this is the best pasta salad recipe he has ever had!! Will be my go to for all cookouts going forward.

I eat this all summer. I discovered it in sienna. There are many variatuons. I like it with both both green olives and kalamaras.

Olive Oil and balsamic constitute the dressing.

This easy chickpea pasta salad features cherry tomatoes, feta cheese, red onion, parsley, and an easy homemade olive oil and lemon dressing.

oz Chickpeas (drained and rinsed)

oz bowtie pasta (around 3 cups dry)

cherry tomatoes (halved)

feta cheese

parsley (chopped)

lemon juice

Cook the bowtie pasta according to package instructions al dente

While the pasta is cooking, prepare the rest of the pasta salad ingredients.

Drain the pasta and rinse immediately with cold water to stop the cooking process. Let the pasta drain in the colander for several minutes to get rid of the excess water

Stir together the dressing ingredients in a small bowl or shake together in a mason jar

Add the drained pasta, chickpeas, red onion, cherry tomatoes, feta cheese, cucumber, and parsley to a large bowl

Pour the dressing over the top and stir well to combine. Salt to taste

Serve immediately

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Top 6 chickpea pasta salad recipes from across the web

The most viewed chickpea pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chickpea pasta salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine