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Mediterranean Chickpea Pasta Salad

Mediterranean Chickpea Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Sauce/ Condiment
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 oz chickpea pasta
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 ½ cups cherry tomatoes halved
  • 1 cup English cucumber diced
  • ⅓ cup red onion thinly sliced
  • ½ cup Kalamata olives sliced
  • ¾ cup feta cheese cubed
  • ¼ cup fresh parsley chopped
  • Dressing
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 garlic clove grated
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ½ tsp black pepper

Method
 

  1. Cook chickpea pasta in well-salted water until al dente. Drain and rinse with cool water.
  2. In a large bowl, add pasta, chickpeas, tomatoes, cucumber, onion, and olives.
  3. Whisk all dressing ingredients until emulsified.
  4. Pour dressing over salad and toss gently.
  5. Fold in feta and parsley.
  6. Rest 20–30 minutes before serving.

Notes

  • Undercook pasta slightly to avoid mush.
  • Reserve extra dressing for leftovers.
  • Taste after resting and adjust salt or lemon.
  • Store up to 4 days refrigerated.