Mediterranean Pasta Salad Chickpeas (Printable)

Fresh pasta tossed with chickpeas, feta, and crisp vegetables in a zesty olive oil dressing.

# What You 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

# Directions:

01 - Boil pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large bowl, mix together cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour dressing over salad components and toss gently to coat evenly.
05 - Sprinkle crumbled feta over the salad and toss lightly to combine, preserving cheese texture.
06 - Adjust seasoning to taste and refrigerate for 15 minutes prior to serving for optimal flavor.

# Expert Advice:

01 -
  • It actually tastes better the next day, so meal prep suddenly becomes a gift to your future self.
  • The chickpeas make it substantial enough to eat alone, but it's also the perfect side when someone grills fish.
  • Zero mayonnaise means you can leave it on the counter without anxiety on a warm day.
02 -
  • Don't let the pasta cool to room temperature before chilling—that window where it's cold but not yet refrigerated is when flavors meld best.
  • If you prep this more than 4 hours ahead, wait to add the cucumber and feta until just before serving, or everything becomes soft and the cheese gets watery.
03 -
  • Toast a handful of pine nuts separately and scatter them over individual servings for texture and a subtle richness that changes everything.
  • If you have time, make the dressing an hour ahead and let the oregano fully bloom in the oil before you dress the salad—the difference is noticeable.
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