Mediterranean pasta with chickpeas (Printable)

Vibrant pasta blend with chickpeas, feta, fresh veggies, and a zesty olive oil dressing.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Beans & Cheese

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 4 oz crumbled feta cheese

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - ½ red onion, finely chopped
07 - ½ red bell pepper, diced
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta with chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper together until emulsified.
04 - Pour the dressing over the mixed ingredients and toss gently to coat evenly.
05 - Fold in crumbled feta lightly, preserving its texture without breaking it up excessively.
06 - Taste and adjust seasoning as needed, then refrigerate for 15 minutes before serving to enhance flavors.

# Expert Suggestions:

01 -
  • It tastes better after sitting in the fridge for a few hours, so you can make it ahead and actually relax before guests arrive.
  • There's no mayo to worry about, so it holds up beautifully at picnics or potlucks without turning weird in the heat.
  • The chickpeas make it satisfying enough to eat as a full meal, not just a side you pick at.
  • Every bite has texture, crunch, creaminess, and tang all at once.
02 -
  • Rinse the pasta under cold water immediately after draining or it will clump together and absorb too much dressing too fast.
  • Don't add the feta until the very end or it will break down and turn the salad creamy instead of letting those tangy crumbles shine.
  • If the salad tastes flat after chilling, it probably needs more lemon juice or a pinch of salt to wake it back up.
03 -
  • Taste your feta before crumbling it, some brands are much saltier than others and you'll need to adjust your dressing accordingly.
  • If you're making this ahead, hold back a little dressing and toss it in right before serving so the salad doesn't look dry.
  • For a gluten free version, use your favorite gluten free pasta and cook it exactly as directed, it works perfectly.
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