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chickpea pasta salad in serving bowl

Mediterranean Chickpea Pasta Salad

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  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian

Description

This Chickpea Pasta Salad is going to be your new favorite pasta salad! It’s packed with fresh herbs and veggies and works so well as a summer side or pair it with some protein for a light yet filling summer dinner.


Ingredients

Units Scale
  • 1 pound orzo
  • 15 oz can chickpeas, rinsed and drained
  • 1/2 cup castelvetrano olives, halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced pepperoncini peppers
  • 1 cup Persian cucumber, sliced in half moons
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh dill, chopped (plus more for serving)
  • 1/4 cup fresh parsley, chopped (plus more for serving)
  • 1/4 cup fresh basil leaves, chopped (plus more for serving)
  • 6 oz feta cheese
  • salt and pepper to taste

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, finely minced or pressed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
 

Instructions

  1. Cook the pasta in salted water according to the package instructions. Once al dente, drain, rinse the pasta with cold water.
  2. Add the pasta and all of the other pasta salad ingredients to a large mixing bowl.
  3. Make the dressing: Add the dressing ingredients to a mixing bowl and whisk together until well combined.
  4. Pour the dressing over the salad and toss until well combined.
  5. Garnish with additional fresh herbs.
  6. Serve immediately or cover and refrigerate until ready to serve.