Mediterranean Pasta Salad Chickpeas (Printable Version)

A colorful mix of pasta, chickpeas, fresh vegetables, feta, and a tangy olive oil dressing for a wholesome dish.

# What You'll Need:

→ Pasta

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

→ Beans & Cheese

02 - 14 oz canned 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

# Steps to Follow:

01 - Boil a large pot of salted water and cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta over salad and toss lightly to combine, preserving the chunkiness of the cheese.
06 - Adjust seasoning to taste, refrigerate for 15 minutes to meld flavors, and serve chilled.

# Additional Tips::

01 -
  • No mayo means no guilt, just pure Mediterranean flavors that actually taste fresher the next day.
  • The chickpeas make it genuinely filling, so it works as lunch, dinner, or the thing you bring to a potluck and everyone asks about.
  • It comes together in less time than you'd spend scrolling through your phone.
02 -
  • Don't skip rinsing the pasta—warm pasta will wilt the vegetables and make the dressing separate instead of cling.
  • The salad actually improves after a day in the fridge, so it's perfect for meal prep or making ahead for lunch the next day.
  • Taste the dressing on its own before mixing it in; it should be bold enough that you notice the olive oil, lemon, and oregano distinctly.
03 -
  • Make the dressing in a jar so you can taste it as you adjust and save any extra for tomorrow's bowl or to drizzle on roasted vegetables.
  • If you're making this ahead, dress it right before serving rather than the night before—the vegetables will shed water and dilute the dressing otherwise.
Go Back