Chickpea pasta salad is a healthy and vibrant dish made with gluten-free pasta, chickpeas, fresh veggies, and a tangy feta dressing—perfect for summer entertaining.
Summer is Coming… and So Is Pasta Salad Season
With warmer days on the horizon, I’ve been spending more time outside prepping the backyard garden and dreaming up new ideas for summer entertaining. It’s my favorite time to get creative in the kitchen—and I’m so excited to launch a series of 5-minute summer recipes on Instagram soon. Think creamy sauces for burgers, fresh herb-packed dressings, and recipes just like this colorful chickpea pasta salad that’s about to become a new go-to.
Here’s the thing: I recently learned that some people don’t like pasta salad… and honestly? I couldn’t relate less. I love them! Pasta salads are endlessly customizable, great for make-ahead meals, and perfect for feeding a crowd. Plus, this one packs fiber-rich chickpeas, juicy tomatoes, and crunchy cucumbers with a tangy feta vinaigrette. It’s hearty, fresh, and totally delicious.
Why I Love This Chickpea Pasta Salad Recipe
As a recipe developer, I love working with versatile pantry staples like canned chickpeas. They’re affordable, high in protein, and lend a wonderful texture to cold salads. Combine them with vibrant veggies, al dente pasta, and a zesty vinaigrette, and you’ve got the ultimate dish for meal prep, summer picnics, or a quick lunch.
Bonus: This recipe is naturally gluten-free if you use gluten-free pasta—and it’s easy to make it dairy-free or vegan, too.
Ingredients You’ll Need
For the Salad
- 450g dried pasta (use gluten-free or whole wheat)
- 1 can chickpeas, drained and rinsed
- ½ red onion, finely diced
- ½ cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups cherry tomatoes, halved
For the Feta Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- ½ cup crumbled feta cheese
Ingredient Tip
Look for firm cherry tomatoes and crisp cucumbers to add great texture. You can also use marinated chickpeas if you want extra flavor without more work!
How To Make Pasta Salad With Chickpeas
- Substitutions & Variations
- Make it vegan: Use vegan feta or skip the cheese entirely and add a dollop of hummus to the dressing for creaminess.
- Add protein: Top with grilled chicken, salmon, or hard-boiled eggs.
- Herb it up: Toss in fresh basil, parsley, or dill.
- Switch the pasta: Swap in orzo, rotini, or chickpea pasta for even more plant-based protein.
- Add extras: Kalamata olives, sun-dried tomatoes, or roasted red peppers are all delicious add-ins.
Directions
Let the salad sit for at least 15 minutes before serving so the flavors can meld.
Cook the pasta according to package instructions. Drain and rinse with cold water. Set aside to cool completely.
In a large bowl, combine the cooled pasta, chickpeas, red onion, cucumber, bell peppers, and cherry tomatoes.
Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, salt, and pepper. Stir in the crumbled feta.
Pour the dressing over the salad and toss well to combine.
Expert Tips for the Best Chickpea Pasta Salad
Cool the pasta completely before mixing it in. Warm pasta can wilt the vegetables and break down the dressing.
Let it marinate. This salad actually gets better after sitting for a bit, making it ideal for meal prep or next-day lunches.
Use a food-safe container if packing for picnics or beach days.
How to Store Leftovers & Make Ahead
Store the salad in an airtight container in the fridge for up to 4 days. If making ahead, keep the dressing separate and mix just before serving for the freshest taste. This recipe is perfect for meal prepping lunches or quick dinners.
Other Salad Recipes You’ll Love
- Roasted Beet, Feta and Lentil Salad
- Creamy Lemon Pasta Salad with Asparagus
- Black Bean Cucumber and Feta Salad
- Easy Kale and Chickpea Salad
FAQ
Final Thoughts
This chickpea pasta salad is the kind of recipe that just feels right this time of year—fresh, vibrant, satisfying, and endlessly adaptable. Whether you’re hosting a BBQ, packing up a picnic, or meal prepping for the week ahead, this salad checks all the boxes.
And don’t forget to follow along on Instagram for my 5-minute summer recipes series coming soon—featuring sauces, dressings, spreads, and more to keep your meals fresh, fast, and totally delicious.
Connect With Me
Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Chickpea Pasta Salad with Feta Dressing
Discover the perfect Chickpea Pasta Salad with creamy feta dressing. A nutritious, flavorful meal ideal for any occasion. Fresh, easy, and delicious!
Ingredients
For the Salad
- 450g of Dried Pasta (gluten-free or whole wheat pasta recommended)
- 1/2 Red Onion, diced
- 1/2 of Diced Cucumber
- 1 Red and 1 Yellow Pepper, diced
- 2 cups of Cherry Tomatoes, halved
Salad Dressing
- 1/2 cup of Extra Virgin Olive Oil
- 1/4 cup of Red Wine Vinegar
- Juice of 1 Lemon
- 3 Minced Garlic Cloves
- 1 tsp of Dried Oregano
- 1/2 tsp of Dried Basil
- Pinch of Salt and Pepper
- 1/2 cup of Crumbled Feta Cheese
Instructions
- Begin by cooking your pasta according to the package instructions. For a healthier twist, opt for gluten-free or whole-wheat pasta. Once cooked, rinse under cold water to cool and set aside in a large mixing bowl.
- In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper. Stir in the crumbled feta cheese for that texture and tangy flavor.
- To the cooked pasta, add the diced red onion, chickpeas, cucumber, red and yellow peppers, and cherry tomatoes. Pour the dressing over the salad and toss until everything is well coated.
- Garnish your Chickpea Pasta Salad with fresh herbs like basil for an extra pop of flavour. This salad is versatile enough to be served immediately or chilled for later, making it perfect for meal prep.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
