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Chickpea Pasta Salad

Chickpea Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 8 oz dried rotini or fusilli pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumber
  • ¼ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool.
  2. While the pasta cooks, whisk the olive oil, lemon juice, garlic, salt, and pepper in a large mixing bowl.
  3. Add the cooled pasta, chickpeas, tomatoes, cucumber, red onion, feta, parsley, and mint to the bowl. Fold gently until evenly coated.
  4. Transfer to a serving bowl, top with a little extra feta and black pepper, and serve right away or chilled.

Notes

If you have the time, let the salad sit in the fridge for 30 minutes before serving. The flavors meld and the pasta soaks up the dressing without getting heavy. Give it a quick taste and add a squeeze of lemon if it needs a lift.