Best Chickpeas Pasta Salad

Looking for a quick lunch that won’t weigh you down? I’ve been making this chickpea pasta salad for years, and it’s become my go-to for busy weekdays. It’s the kind of meal that feels light but keeps me full until dinner. Plus, it’s perfect for making ahead – the flavors actually get better after sitting in the fridge for a day.

I like to prep this on Sunday evenings while I’m cleaning up after dinner. Just chop a few veggies, toss in some chickpeas, and mix it all with pasta. No complicated steps, no fussy ingredients. The best part? You can add whatever vegetables you have hanging out in your fridge. Sometimes I throw in leftover roasted vegetables from dinner, and it works just as well.

Need something to bring to a potluck or looking for an easy work lunch? This pasta salad has got you covered. I always make extra because my family keeps sneaking spoonfuls from the bowl before I can pack it away.

What Kind of Pasta Should I Use?

Short pasta shapes are the way to go for this salad since they catch all those tasty ingredients in their nooks and crannies. Good options include rotini, fusilli, bow ties (farfalle), or medium shells – they all work great for grabbing onto the dressing and mixing well with the chickpeas and veggies. Regular wheat pasta is perfectly fine here, but you could also use whole wheat pasta for extra fiber, or even gluten-free pasta if you need to avoid gluten. Just be sure to cook your pasta al dente (with a slight bite to it) since it will continue to soften slightly as it sits in the dressing, and nobody wants mushy pasta salad!

Options for Substitutions

This pasta salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Short pasta: Any short pasta shape works great here – try rotini, bow ties, shells, or even orzo. Just cook according to package directions for the best results.
• Chickpeas: You can swap chickpeas with other beans like white beans, kidney beans, or even black beans. Just make sure to rinse and drain them well.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can skip them or add roasted red peppers instead. The flavor will be different but still tasty!
• Maple syrup/honey: Any liquid sweetener works here – try agave nectar or even a bit of sugar dissolved in a tiny bit of warm water.
• Kalamata olives: Any type of olives will work, or you can leave them out if you’re not an olive fan. For a similar salty kick, try adding some crumbled feta cheese.
• Avocado: While avocado adds nice creaminess, you can skip it if you don’t have a ripe one. Or try adding some fresh mozzarella balls instead.
• Lemon juice/apple cider vinegar: Feel free to use any light vinegar like white wine vinegar or red wine vinegar. Each will give a slightly different but good tang to the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is overcooking the pasta – always cook it al dente since it will continue to absorb dressing as it sits, and mushy pasta can ruin the entire dish. A common error is not cooling the pasta properly before adding other ingredients; spread it on a baking sheet and drizzle with a little olive oil to prevent sticking while it cools to room temperature. To keep your avocados from browning too quickly, add them last and toss them gently with lemon juice before mixing into the salad. For the best flavor development, let the salad rest in the fridge for at least 30 minutes before serving, but remember to taste and adjust the seasoning again just before serving since cold temperatures can dull flavors.

What to Serve With Chickpea Pasta Salad?

This Mediterranean-style pasta salad works great as a complete meal on its own, but there are plenty of tasty ways to round out your plate! For a light summer dinner, try serving it alongside some grilled chicken skewers or simple baked fish – the fresh flavors of the salad complement any simple protein really well. If you’re bringing this to a picnic or BBQ, it pairs perfectly with other casual sides like corn on the cob, fresh fruit, or crusty bread for soaking up the tangy dressing. When I serve this at home, I often add a bowl of mixed greens dressed with just olive oil and lemon juice to make the meal feel even more fresh and satisfying.

Storage Instructions

Keep Fresh: This pasta salad stays good in an airtight container in the fridge for 3-4 days. The flavors actually get better after a day as everything marinates together! If you’re adding avocado, I recommend adding it just before serving to keep it from browning.

Make Ahead: Want to prep this in advance? Mix all ingredients except the avocado and store in the fridge. When you’re ready to serve, just dice and add the avocado, give it a quick toss, and you’re good to go! The dressing might settle at the bottom, so just give it a good stir before serving.

Pack for Lunch: This salad is perfect for meal prep! Pack it in individual containers for easy grab-and-go lunches. If you’re packing it for later, try layering the ingredients with the dressing at the bottom and greens at the top to keep everything fresh and crisp.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 8 ounces of short pasta
• 1 can (15 ounces) chickpeas, or 1½ cups cooked
• 1½ cups cherry tomatoes, cut in half
• 1½ cups diced cucumber
• ½ cup kalamata or black olives
• ½ tightly packed cup of sun-dried tomatoes, drained and chopped
• ⅓ cup chopped red onion
• ½ cup corn (canned or thawed if frozen; boil if using frozen)
• ½ cup finely chopped parsley
• 1 large avocado, diced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice or apple cider vinegar
• 2 tablespoons dijon or american mustard
• 1½ tablespoons maple syrup or honey
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 teaspoon salt, adjust to taste
• ⅛ teaspoon black pepper

Step 1: Make the Dressing and Marinate the Chickpeas

In a medium bowl, combine 3 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, 2 tablespoons of mustard, 1½ tablespoons of maple syrup, 1 teaspoon of dried oregano, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ⅛ teaspoon of black pepper.

Whisk these ingredients together until well emulsified.

Add 1 can (15 ounces) of chickpeas that have been drained and rinsed.

Stir well to ensure the chickpeas are thoroughly coated with the dressing, and set aside to marinate while you prepare the rest of the ingredients.

Step 2: Boil the Pasta

In a large pot, bring plenty of salted water to a boil and cook 8 ounces of short pasta according to the package directions.

Be sure to drain the pasta thoroughly and rinse it under cold water for about 10 seconds to stop the cooking process and prevent the pasta from becoming overly soft.

After rinsing, shake off any excess water and transfer the pasta to a large mixing bowl.

Step 3: Add the Vegetables

To the bowl of pasta, add 1½ cups of halved cherry tomatoes, 1½ cups of diced cucumber, ½ cup of Kalamata olives, ½ packed cup of chopped sun-dried tomatoes, ⅓ cup of chopped red onion, ½ cup of corn, ½ cup of chopped parsley, and 1 large diced avocado.

Pour in the marinated chickpeas along with any remaining dressing and mix everything well to ensure an even distribution of ingredients.

Step 4: Serving Suggestions

Serve this vibrant pasta salad as a main meal for a quick lunch or an easy dinner.

It’s perfect for picnics, potlucks, or packed lunches.

For an extra boost of protein, consider adding grilled chicken, prawns, grilled tofu, crumbled feta, or mozzarella balls to the salad.

Enjoy!