Chickpea Pasta Salad

This Chickpea Pasta Salad is bursting with vibrant veggies, hearty chickpeas, and a zesty homemade dressing that ties everything together beautifully. Whether you’re meal prepping for the week, bringing a dish to a picnic, or just craving something fresh and satisfying, this salad checks all the boxes. It’s colorful, flavorful, and loaded with nutrients—perfect as a main dish or a standout side!

Print Recipe

Prep Time: 10 minutes  Cook Time: 15 minutes

Yield: 5 servings  Serving Size: 2 1/3 cups per serving

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 12 oz. chickpea or bean pasta
  • 1 cup sliced yellow or orange pepper
  • 1 pint halved grape tomatoes
  • 1 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped fresh parsley
Dressing:
  • 1/3 cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tsp. honey
  • 1.5 tsp. dijon mustard
  • Juice from 1 lemon
  • 2 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Directions:

  1. Bring a large pot of water to a boil and cook the pasta according to package instructions. Once done, drain and rinse under cold water.
  2. Meanwhile, add the ingredients for the dressing into a jar and shake well to mix and set aside.
  3. Next, prep the vegetables and chickpeas and set aside.
  4. When the pasta is done, add the pasta to the bowl with the vegetables and toss.
  5. Pour in the dressing and toss until well coated.

Tips and Tricks:

  • Soak the red onion in a bit of lemon juice or vinegar for 5–10 minutes to mellow out the sharpness while you prep the rest.
  • The dressing tastes even better after sitting for 10–20 minutes. It gives the garlic and herbs time to infuse.
  • Let the salad sit in the fridge for at least 30 minutes before serving to meld the flavors.
  • This salad holds up well in the fridge for 3–4 days. Great for lunchboxes or quick dinners!

Nutrition Facts: