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Greek Chickpea Pasta Salad

A delightful and nutritious salad combining pasta, chickpeas, and Mediterranean flavors, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chickpeas (canned or boiled)
  • 2 cups cooked pasta (penne or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and sliced
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Begin by boiling two cups of your chosen pasta until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
  1. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
Combining Ingredients
  1. In a large bowl, toss together the cooked chickpeas, pasta, diced cucumber, cherry tomatoes, and red onion.
Adding Feta and Olives
  1. Gently fold in the crumbled feta cheese and Kalamata olives.
Making the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
Serving
  1. Drizzle the dressing over the salad and toss everything together gently. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for later.

Notes

This salad can be stored in the fridge for up to 3 days. Avoid freezing the entire salad; freeze chickpeas and pasta separately to maintain textures.