Homemade Chickpea Pasta Salad Recipe
Pasta salad never gets better than the chickpea pasta salad and this recipe takes up to a 100. You'll thank me later after following the steps.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar this is for dressing
- Whisk or fork
- Measuring cups and spoons
Ingredients
For the Salad
- 8 oz chickpea pasta rotini or penne
- 1½ cups canned chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper chopped
- ¼ cup red onion finely diced
- ¼ cup fresh parsley or basil chopped
- ¼ cup dairy-free feta optional
For the Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the chickpea pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, oregano, and red pepper flakes until well combined.
Assemble the Salad
- In a large mixing bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and herbs.
Toss and Serve
- Pour the dressing over the salad and toss until evenly coated. Gently fold in vegan feta if using.
Chill or Enjoy Immediately
- Serve right away or refrigerate for 30 minutes to allow flavors to meld.
Nutrition
Calories: 380kcal
Tried this recipe?Let us know how it was!