This Chickpea Pasta Salad is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!
My oldest daughter is really picky, but absolutely loves this recipe. This pasta salad with garbanzo beans is one of the varieties I make to pack in her lunches. I specifically love this one because I know she is getting the extra protein bonus.
It's also super easy because I can meal prep on Sunday and have a few days of lunches ready. Anyone else go crazy when they have to figure out what to pack the kids in the morning before school? It's the worst!
Love easy recipes to prep ahead of time? Try this Cowboy Caviar, Almond Butter Energy Balls and Chicken Salad with Croissants.
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Why You'll Love This Recipe:
- It is loaded with Greek Inspired flavor and tossed in a Homemade Balsamic Dressing
- It's so easy to make and takes less than 30 minutes
- Perfect for meal prepping ahead for easy lunches during the week
- The recipe uses a lot of healthy ingredients, that you can feel good about eating
If you love chickpeas, make sure to try my sautéed chickpeas recipe too!
The Ingredients:
Pasta-Fusilli or any kind of rotini work wonders in this recipe
Chickpeas/ Garbanzo Beans- A good source of protein and adds a hearty nutty flavor to the pasta salad and another layer of texture.
Cucumber and Onion- Added in for crunch, nutrition and greek flavor
Roasted Red Peppers- For color and a subtle smoky taste
Olives- For salty goodness
Pepperoncini- Adds a nice crunch and a tiny bit of heat
Feta Cheese- Comes in at the end to steal some of the show for its salty, crumbly magic that perfectly blends with the dressing.
Olive Oil, Balsamic Vinegar, Lemon Juice, Mayonnaise, Dijon Mustard, Oregano, and Salt and Pepper-Combine to create a tangy homemade balsamic dressing that pairs so well with the pasta salad ingredients! If you want to double it, go for it! This creamy dressing stays good in the fridge for up to a week and is delicious on salads, or you can pour a little extra on your pasta salad. We only live once.
Substitutions and Pairings for the Recipe:
This recipe is just like a regular salad, so feel free to bring in extras or take away ingredients you aren't crazy about.
If you are dairy free, leave out the feta cheese.
Looking for more protein? Add in some diced up chicken or pepperoni.
This recipe is great to bring to a bbq or cookout. If you are looking for main dishes to pair with this pasta salad, try these Blackstone Smash Burgers, Fried Chicken Burgers and Pesto Chicken Sandwiches.
Recipe FAQs:
Yes! They are a good source of protein, fiber and nutrients. This article by Healthline.com titled 10 Health and Nutrition Benefits of Chickpeas goes into detail if you want to learn more.
Yes! Chickpeas are full of protein and will keep you fuller longer, which can help with not overeating.
They sure are!
Of course! No judgement from this busy mom. I personally have used the Olive Garden Italian and it is super good! You will need about ½ cup of store bought dressing.
How to Make Chickpea Pasta Salad:
Step 1: In a medium sized bowl, make the dressing by whisking together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Set aside.
Step 2: In a large pot, boil water and cook the pasta according to the directions on the package until al dente. Drain and set aside to cool for 15 minutes.
Step 3: Pour the dressing over the pasta and toss.
Step 4: Add in the chickpeas (also known as garbanzo beans), kalamata olives, pepperoncini, cucumber, onion, roasted red peppers. Toss to combine. Refrigerate for at least 30 minutes.
Step 5: Top with feta before serving & Enjoy!
Meal Prep Storage:
This recipe is fantastic for meal prepping. You can store in individual containers for the week or in one large container. Make sure they are sealed and you will be good to go! This recipe stays good in the fridge for up to 4 days.
More Pasta Salad Recipes You'll Love:
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Recipe
Chickpea Pasta Salad
- Total Time: 1 hour, 10 minutes
- Yield: 6 servings 1x
Description
This Chickpea Pasta Salad is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!
Ingredients
- 8 ounces of fusilli pasta or rotini (½ a bag)
- 8 ounce can of garbanzo beans or chickpeas (drained)
- 1 cucumber, diced medium
- ¾ cup yellow onion, diced medium (about ½ an onion)
- ¼ cup roasted red peppers, drained and diced medium
- ¼ cup kalamata olives, halved
- ¼ cup mild pepperoncinis, seeds and stems removed and cut into small slices
- 1 cup feta cheese, crumbled
Dressing:
- ⅛ cup balsamic vinegar
- ⅛ cup olive oil
- ¼ cup mayonnaise
- juice from ½ a lemon
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Make the Dressing: In a medium sized bowl, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Set aside.
- Boil the Pasta: In a large pot, boil water and cook the pasta according to the directions on the package until al dente. Drain and set aside to cool for 15 minutes.
- Prepare the Salad: Pour the dressing over the pasta and toss. Add in the chickpeas (garbanzo beans), kalamata olives, pepperoncini, cucumber, onion, roasted red peppers. Toss to combine. Refrigerate for at least 30 minutes.
- Top with feta before serving.
- Enjoy!
Notes
Perfect for weekday lunches!
- Prep Time: 10 minutes
- Cooling/Refridgerate: 45 minutes
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: Greek
Keywords: chickpea pasta salad, greek pasta salad, fusilli pasta salad
George
So good! Thanks for sharing.
★★★★★