Mediterranean Chickpea Pasta Salad

This vegetarian chickpea pasta salad is loaded with grape tomatoes, cucumbers, feta, and fresh basil and dressed with a garlicky lemon vinaigrette. It's the perfect picnic, cookout, or meal prep pasta salad!

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 8

Servings ½ cup servings

Calories 219kcal

Author Marisa Moore

Ingredients

Pasta salad ingredients

½ lb. chickpea pasta I used rotini
2 cups diced cucumber seeds removed
2 cups halved grape tomatoes
½ cup sliced black olives
½ cup thin red onion slices a small red onion
½ cup crumbled feta cheese
handful fresh basil, torn or shredded

Lemon Garlic Vinaigrette

1 large lemon, juiced
3 tablespoon white wine vinegar
½ cup extra virgin olive oil
2 large garlic cloves
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
1 teaspoon coarse salt
2 teaspoon raw sugar

Instructions

Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

Notes

Chickpea pasta salad tips

Cook the chickpea pasta according to package directions, in salted water. The cook time will vary by brand and pasta shape. I cooked this chickpea rotini for 8 minutes to keep it al dente.
Add the vinaigrette while the pasta is still warm. This salad tastes better the next day because the vegetables and pasta have time to almost marinate in the vinaigrette for maximum flavor in each bite.
Keep this salad in the refrigerator for up to 3 days. This pasta salad is perfect for meal prep.

Nutrition