• leighannewooten

Mediterranean Chickpea Pasta Salad

All these heat has me craving light, cool, summery, easy-to-throw-together salads; so, here’s a delicious one for you!

I’m starting to feel like a broken record with selling points on these recipes, but this one is:

  • Nutrient dense, thanks to the wide variety of veggies.

  • Super easy to make. Get those kids in the kitchen with you on this one!

  • A crowd pleaser for the little (and big) kids who can pick and choose what they want.

  • A win for food waste, since you can throw in whatever you have on hand!

There’s plenty of plant-based protein here, but feel free to top with a piece of fish or protein of choice. I used regular pasta this go round, but you could try a chickpea or lentil pasta that adds even more plant-based protein.

Bon Appetit!


Pasta salad -

  • ½ lb. pasta

  • 2 cups cucumber, diced

  • 2 cups grape tomatoes, halved

  • ½ cup black olives, halved

  • ½ cup red onion, thinly sliced

  • 3/4 cup crumbled feta cheese (optional)

  • 1 can chickpeas, drained

  • handful fresh basil, torn or shredded

Lemon Garlic Vinaigrette -

  • 2 large lemons, juiced

  • 1/3 cup white wine vinegar

  • 3/4 cup extra virgin olive oil

  • 3 garlic cloves, minced

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • 1/2 tsp black pepper

  • 1 1/2 tsp coarse salt

  • 1 Tbsp sugar


  • Cook pasta according to package directions, in salted water.

  • Meanwhile, make vinaigrette by adding all vinaigrette ingredients to a mason jar with lid and shake until blended or whisk in a medium bowl.

  • Once pasta is cooked, drain water and place in large bowl. While pasta is still warm, add 1/2 of the vinaigrette toss.

  • Then add vegetables and feta and toss to coat. Top with the torn basil and enjoy!

Tip: The pasta really absorbs the dressing, especially when you eat it as a leftover. So, start with using 1/2 of the vinaigrette on the salad when you prepare it (as it says in the directions), but feel free to add a little more if it seems dry. If you don't end up needing all the dressing, you can always save it for a salad another day!

Compliments to @marisamore for the recipe inspo!

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