Chickpea Pasta Salad
This is one of those recipes where you can mix and match ingredients based on what’s in your fridge. I often throw in cherry tomatoes, cucumbers, red onion, and bell peppers, but feel free to add olives, feta, or even roasted zucchini.
Equipment
- Large pot
- Colander
- Mixing Bowl
- Whisk
- Cutting Board & Knife
- Measuring Cups & Spoons
Ingredients
For the Pasta Salad
- 8 oz about 2 cups pasta of your choice (I love rotini or penne for texture)
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red bell pepper diced
- 1/4 red onion finely chopped
- 1/4 cup chopped fresh parsley
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta and cook according to package directions until al dente.
- Pro Tip: Stir occasionally to prevent the pasta from sticking together.
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking. Set aside to cool slightly.
Prep the Chickpeas and Veggies
- Drain and rinse the chickpeas under cold water, then pat dry with a paper towel.
- Chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces.
- Chop the parsley finely for a fresh, vibrant touch.
- Pro Tip: Make sure your veggies are roughly the same size as the pasta—it makes every bite balanced and satisfying.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic.
- Season with salt and pepper to taste.
- Pro Tip: Whisk continuously while adding the oil to create a smooth, emulsified dressing.
Combine Everything
- In a large mixing bowl, add the cooked pasta, chickpeas, and chopped veggies.
- Pour the dressing over the top.
- Toss gently but thoroughly, making sure every piece is coated in the dressing.
- Pro Tip: Use a large spoon or your hands for the gentlest toss—this keeps the pasta from breaking.
Chill and Serve
- Let the salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Give it a quick toss before serving, and sprinkle extra parsley on top if desired.
- Enjoy cold, or at room temperature if you prefer.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 320–350 kcal
- Protein: 10–12g
- Carbohydrates: 45–50g
- Fiber: 8–10g
- Fat: 12–14g
- Saturated Fat: 1.5–2g
- Sodium: Moderate (varies based on salt and add-ins)
- Vitamin C: Good source
- Iron: Moderate