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Best Easy Mediterranean Chickpea Pasta Salad

Mediterranean chickpea pasta salad - featured image
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A bright, sun-soaked pasta salad with chickpeas, feta, and fresh veggies, tossed in a lemony oregano dressing. Perfect for busy weeknights, meal prep, or summer gatherings.

Ingredients

Scale
  • 8 oz (225g) short pasta (like rotini, fusilli, or penne)
  • 1 tablespoon salt (for the pasta water)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced (about 1 cup / 150g)
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (40g) finely diced red onion
  • 1/4 cup (30g) sliced Kalamata olives (optional)
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice (from about 1 large lemon)
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Fill a large pot with water and bring to a rolling boil over high heat. Add 1 tablespoon salt, then add 8 oz (225g) pasta. Cook according to package directions until al dente (about 8-9 minutes for rotini). Stir occasionally.
  2. While the pasta cooks, make the dressing: In a small bowl or jar, combine 1/4 cup (60ml) olive oil, 3 tablespoons (45ml) lemon juice, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake until well combined.
  3. In a large mixing bowl, add the drained and rinsed chickpeas. Pour about half of the dressing over them and toss gently. Let them marinate while the pasta cooks.
  4. While the pasta and chickpeas are going, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
  5. Once the pasta is al dente, drain it in a colander. Rinse briefly with cold water to stop the cooking and cool it down. Shake off excess water well.
  6. Add the cooled pasta to the bowl with the marinated chickpeas. Add the cucumber, tomatoes, red onion, olives (if using), and parsley. Pour the remaining dressing over the top. Toss everything together gently but thoroughly.
  7. Gently fold in the crumbled feta cheese. Don’t stir too vigorously to keep the feta in nice pockets.
  8. Taste and adjust seasoning if needed—add more salt, pepper, or a squeeze of lemon as desired.

Notes

For best flavor, marinate the chickpeas in the dressing while the pasta cooks. Rinse the pasta with cold water to prevent gumminess. The salad tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: Mediterranean chickpea pasta salad, easy pasta salad, vegetarian pasta salad, meal prep pasta salad, summer pasta salad

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