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Chickpea Pasta Salad

This vibrant Chickpea Pasta Salad is a quick and easy meal perfect for lunch, dinner, or potlucks. Packed with fresh vegetables and a tangy dressing, it's a healthy and satisfying dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 8 ounces short pasta
  • 15 ounces chickpeas canned or 1 1/2 cups cooked
  • 1.5 cups cherry tomatoes halved
  • 1.5 cups cucumber diced
  • 0.5 cup Kalamata olives or black olives
  • 0.5 cup sun-dried tomatoes packed, preserved in oil, drained and chopped
  • 0.333 cup red onion chopped
  • 0.5 cup corn canned or frozen, boil if frozen
  • 0.5 cup parsley finely chopped
  • 1 large avocado diced
Dressing
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons mustard American or Dijon
  • 1.5 tablespoons maple syrup or honey
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 1 teaspoon salt more or less to taste
  • 0.125 teaspoon black pepper

Method
 

  1. Make the dressing – Whisk olive oil, lemon juice, mustard, maple syrup, oregano, garlic powder, salt, and pepper. Add chickpeas, stir, and set aside.
  2. Cook the pasta – Boil pasta in salted water. Drain, rinse, and transfer to a large bowl.
  3. Add Veggies – Add tomatoes, cucumber, olives, sun-dried tomatoes, red onion, corn, parsley, and avocado. Toss with chickpeas and dressing. Season and let sit 15 minutes.
  4. Serve – Great for lunch, dinner, picnics, or potlucks. Add protein if desired.

Notes

If prepping ahead, add avocado just before serving to prevent browning.