Mediterranean Chickpea Pasta Salad (Print Version)

Protein-packed Mediterranean pasta with chickpeas, vegetables, feta, and lemon vinaigrette

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables & Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - In a large bowl, combine the drained chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until well emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve immediately or chill for 20 to 30 minutes to allow flavors to meld.

# Additional Tips::

01 -
  • It tastes better the next day as flavors deepen, making it perfect for meal prep without any last-minute scrambling.
  • Protein from chickpeas means you can eat this for lunch and actually stay satisfied until dinner.
  • The salty olives and tangy feta do most of the flavor work, so it never tastes boring or underseasoned.
02 -
  • Cold pasta is non-negotiable—if it's still warm when you add the dressing, it'll be mushy and absorb flavors unevenly.
  • Don't dress it more than a few hours ahead or the cucumber and tomatoes will weep and turn everything watery and sad.
  • Feta doesn't melt into the salad; it stays as little salty pockets of cream, which is exactly what makes it work.
03 -
  • Use the best olive oil and lemon juice you can afford because they're the stars of the dressing and you'll taste the difference immediately.
  • Chill your serving bowl in the freezer for ten minutes before adding the salad on a hot day so it stays crisp longer.
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