30-Minute Quick Mediterranean Chickpea Pasta Salad
A refreshing Mediterranean Chickpea Pasta Salad made with tender pasta, protein-packed chickpeas, crisp vegetables, and a tangy lemon-olive oil vinaigrette. This light yet satisfying dish is perfect for a quick weeknight dinner, meal prep, or potluck side.
Equipment
- 1 Large pot (for boiling pasta)
- 1 Strainer/colander (to drain pasta and chickpeas)
- 1 Large mixing bowl
- 1 Cutting board
- 1 Chef’s knife
- 1 Whisk
- 1 Medium bowl or jar (for dressing)
Ingredients
For the Salad:
- 12 oz pasta of choice such as chickpea pasta or whole grain pasta
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cup sliced pepperoncini
- 1 pint grape tomatoes halved
- 1 cup cucumber diced
- ¼ cup red onion finely diced
- ¼ cup fresh parsley chopped
For the Dressing:
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 ½ tsp Dijon mustard
- Juice of 1 lemon
- 2 tsp garlic minced
- ¾ tsp dried oregano
- ½ tsp salt or to taste
- ½ tsp black pepper
Instructions
- Prepare the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the pasta of your choice—chickpea pasta, whole wheat, or regular pasta all work beautifully. Cook the pasta according to the package directions until it reaches al dente texture, which means tender but still slightly firm to the bite. Stir occasionally to prevent sticking. When done, drain the pasta in a colander and immediately rinse it under cold running water. This not only cools it down quickly for the salad but also stops the cooking process and prevents clumping. Set aside to drain thoroughly while you prepare the remaining ingredients.
- Rinse and Prepare the Chickpeas: While the pasta cooks, open the can of chickpeas and drain them using a strainer. Rinse thoroughly under cold water to remove excess starch and sodium from the canning liquid. Pat the chickpeas dry with a clean kitchen towel or paper towel—this ensures they blend into the salad without adding extra water. Transfer to a large mixing bowl, as they will form the hearty, protein-packed base of the salad.
- Chop and Slice the Vegetables: Prepare all your fresh produce to give the salad its Mediterranean-inspired crunch and vibrant colors. Slice the grape tomatoes in half for juicy bites, dice the cucumber into small cubes for refreshing texture, and finely chop the red onion for a punch of flavor without overpowering the dish. Roughly chop the fresh parsley to release its bright, herbaceous notes. Lastly, slice the pepperoncini into rings if they aren’t pre-sliced. Keep all vegetables ready on a cutting board before transferring them to the mixing bowl with the chickpeas.
- Create the Zesty Dressing: In a separate medium-sized bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly until the dressing becomes emulsified and slightly thickened, meaning the oil and vinegar are fully blended. Taste and adjust the seasoning if needed—add a little more salt for depth, extra lemon juice for brightness, or a pinch of oregano for a stronger Mediterranean flavor. If preparing ahead of time, you can shake this dressing in a lidded jar and store it in the fridge.
- Assemble the Salad: Transfer the cooled pasta into the large bowl containing the chickpeas and chopped vegetables. Gently toss everything together with a large spoon or salad tongs until the ingredients are evenly distributed. The pasta should mingle with the colorful vegetables, creating a balanced mix of textures.
- Dress and Combine: Slowly drizzle the prepared lemon-olive oil vinaigrette over the pasta and vegetables. Toss thoroughly to ensure every piece of pasta and every bite of chickpea and vegetable gets coated in the dressing. Mixing well at this stage is important because the dressing is what ties the entire dish together, infusing the pasta with a tangy, herby Mediterranean flavor.
- Final Touch and Garnish: Once the salad is fully dressed, give it a quick taste and make any last-minute adjustments. If you enjoy a little heat, sprinkle in some crushed red pepper flakes. For extra freshness, garnish with more chopped parsley or even a handful of fresh basil. At this stage, you can either serve it right away at room temperature or let it chill in the fridge for 20–30 minutes to allow the flavors to meld beautifully.
- Serve and Enjoy: Spoon the Mediterranean chickpea pasta salad into bowls or onto plates and enjoy it as a light main dish, a side for grilled proteins, or a make-ahead lunch. Its vibrant colors, refreshing flavors, and wholesome nutrition make it a crowd-pleasing dish for potlucks, picnics, or quick weeknight dinners.
Notes
- Any pasta works—try chickpea, whole wheat, or gluten-free for a healthier twist.
- Rinsing the pasta with cold water prevents clumping and keeps it salad-ready.
- Chickpeas add protein and fiber, making the dish filling and nutritious.
- Fresh lemon juice brightens the dressing and balances the richness of olive oil.
- Pepperoncini add a tangy kick, but you can swap with olives for a milder option.
- This salad tastes even better after chilling for 20–30 minutes to let flavors meld.
- Perfect for meal prep—stays fresh in the fridge for a few days.
- Great served cold, but also delicious at room temperature for picnics or potlucks.
