Mediterranean Pasta Salad Chickpeas (Print Version)

A light blend of pasta, chickpeas, feta, and crisp veggies with a tangy olive oil dressing.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Beans & Cheese

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 4 oz feta cheese, crumbled

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - ½ red onion, finely chopped
07 - ½ red bell pepper, diced
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, mix the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, olives, and parsley.
03 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until well blended.
04 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Sprinkle crumbled feta over the salad and toss lightly to combine without breaking up the cheese.
06 - Adjust seasoning to taste and refrigerate the salad for 15 minutes to enhance the flavors.

# Additional Tips::

01 -
  • No mayonnaise means it stays fresh longer and tastes lighter, even after sitting in the fridge.
  • The chickpeas and feta give you protein and richness without any heaviness.
  • Every bite feels colorful and alive, like eating sunshine from a bowl.
02 -
  • Rinsing the pasta under cold water is not optional, it prevents clumping and keeps the salad from turning warm and wilted.
  • Add the feta last and fold it gently, stirring too hard will turn it into crumbs instead of creamy chunks.
  • Taste the dressing before pouring it over everything, it should be punchy because the pasta and chickpeas will mellow it out.
03 -
  • Use pasta shapes with ridges or curves, they hold onto the dressing better than smooth tubes.
  • Let the salad rest in the fridge for at least 15 minutes, the flavors need time to blend and settle.
  • Don't overdress the salad, you can always add more lemon or oil, but you can't take it back once it's soggy.
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