Mediterranean Chickpea Pasta Salad

This Mediterranean Chickpea Pasta Salad is loaded with orecchiette pasta, chickpeas, cucumbers, and tomatoes, topped with a homemade Mediterranean dressing.

This pasta salad is great for a summer cookout, an easy dinner idea, and a colorful, delicious salad for a summer dinner party. 

Mediterranean Chickpea Pasta Salad

Chickpeas are having a moment this summer, and for good reason. Our Mediterranean Chickpea Pasta Salad is packed with orecchiette pasta, protein-rich chickpeas, crisp cucumbers, juicy cherry tomatoes, fresh parsley, and a homemade Mediterranean-inspired dressing.

It’s fresh, flavorful, easy to prep ahead, and works perfectly for summer cookouts, meal prep, potlucks, brunch spreads, or quick lunches throughout the week. It’s also a great salad course for a summer dinner party.

The homemade dressing combines extra-virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, and herbs for a bright, balanced flavor that coats every bite of pasta and vegetables beautifully.

This pasta salad can be served immediately, but the flavor gets even better after chilling in the refrigerator for a bit.

Why You’ll Want To Make This:

• Pairs well with a lot of dishes
• Easy to make
• Easy customizable
• Doesn’t require heating the oven, which is a win in our book!

What You Will Need:

Orecchiette Pasta. Orecchiette pasta works great for this salad because the little “ears” catch the dressing, herbs, and small pieces of vegetables in every bite. Cook the pasta just until al dente, so it holds its texture after chilling.

Chickpeas. Chickpeas add protein and texture, and make this pasta salad extra filling. Note: Make sure to drain and rinse them well before adding them to the salad.

Cherry Tomatoes. Cherry tomatoes add freshness, acidity, and a burst of sweetness that balances the tangy dressing. You can use red, yellow, or a mix of both. And if you have a garden or a local farmer’s market, garden tomatoes are the way to go for this salad.

Cucumber. Cucumber keeps this pasta salad cool, crisp, and refreshing. English cucumbers or Persian cucumbers work especially well because they contain fewer seeds.

Red Onion. Red onion adds sharpness and flavor to balance the creamy chickpeas and pasta. Dice it finely so it blends evenly throughout the salad.

Curly Parsley. Fresh parsley brightens the entire dish and gives it that fresh Mediterranean-inspired flavor.

Extra Virgin Olive Oil. A high-quality extra-virgin olive oil forms the base of the homemade dressing and adds richness to every bite.

Balsamic Vinegar. Balsamic vinegar brings acidity and a subtle sweetness that pairs well with the tomatoes and chickpeas.

Dijon Mustard. Dijon mustard helps emulsify the dressing while adding a little tang and depth.

Honey. Honey balances the dressing’s acidity and helps round out the flavors.

Fresh Lemon Juice. Fresh lemon juice brightens the dressing and gives the salad its fresh summer flavor.

How to Make A Mediterranean Chickpea Pasta Salad

6-8 Servings

• 12-16 ounces of Orecchiette pasta, cooked al dente and drained
• 2-3 15-ounce cans of chickpeas, drained
• 1 small red onion, diced
• 2 cups (1 pint) of cherry tomatoes
• 1-2 cups of cucumber, diced
• 1/4 cup curly parsley, roughly torn apart or chopped
• Optional additions: Crumbed feta cheese, Kalamata olives, or sliced pepperonicini.

Directions:

1. Prepare the Orecchiette pasta according to the package directions. Drain the pasta in a colander, then rinse briefly under cold water or transfer to an ice bath until chilled.
2. Drain the chickpeas from the cans and set them aside. 
3. Next, prepare the cherry tomatoes, cucumbers, and parsley. 
4. Add the pasta, chickpeas, diced red onion, halved cherry tomatoes, and diced cucumbers to a large salad bowl. 
5. Add a handful of fresh, roughly torn, or chopped curly parsley.
6. Drizzle with as much or as little Mediterranean dressing as you like, then toss to evenly coat. 
7. Allow the pasta salad to rest in the refrigerator for at least 30 minutes before serving.

Make A Mediterranean-Inspired Dressing

Ingredients:

• 1/3 cup of extra virgin olive oil
• 3 tbsps balsamic vinegar
• 2 tsp Dijon mustard
• 2 tbsp local honey 
• 1 ripe lemon, juiced
• 1-2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano or Italian seasoning 
• Kosher or sea salt to taste
• Freshly cracked black peppercorns to taste

*Note: you can double the dressing recipe if you prefer more

Directions:

1. Into a blender, combine 1/3 cup of extra virgin olive oil, 3 tbsps balsamic vinegar, 2 tsp Dijon mustard, 2 tbsp local honey, 1 ripe lemon, juiced, 1-2 minced cloves garlic, 1/2 tsp red pepper flakes, 1 tsp dried oregano (or Italian seasoning), Kosher or sea salt to taste, and freshly cracked black peppercorns to taste. 
2. Pulse until smooth.
3. Taste and adjust ingredients and seasoning to your liking. 
4. The dressing will be kept in the fridge in an airtight container for up to four (4) days. 

How long does this salad last in the fridge?

This pasta salad will keep in an airtight container in the refrigerator for up to 4 days.

Can I make this Mediterranean Chickpea Pasta Salad ahead of time?

Yes, this pasta salad tastes even better after sitting in the refrigerator for 30 minutes to a few hours before serving.

Do I have to use Orecchiette Pasta?

No. Rotini, bowtie, penne, or cavatappi pasta also work well for this recipe.

What pairs well with this salad?

This pasta salad pairs well with grilled chicken, salmon, shrimp, steak, or even rotisserie chicken for an easy meal.

Can I use store-bought dressing instead?

Yes, but the homemade Mediterranean-inspired dressing delivers the best flavor and takes only a few minutes to prepare.

Our quick and easy Mediterranean Chickpea Salad checks a lot of boxes for summer salads. This is the super fresh dish you’ll crave over and over again all summer.

And it works as a side dish or a savory no-meat main. 

Plus, it comes together with ingredients you likely already have on hand.

Tell me you don’t have chickpeas and pasta in your pantry.

Toss in a few of your favorite fresh veggies, and we’re on our way. 

Now grab your ingredients, print the recipe below, and give this one a try! 

More Recipes:

Cherry Tomato Salad

Couscous Chickpea Cannellini Bean Soup

Creamy Tomato + Chickpea Soup

Fall Charcuterie Board

Mediterranean Chickpea Pasta Salad

This Mediterranean Chickpea Pasta Salad is loaded with orecchiette pasta, chickpeas, cucumbers, and tomatoes, topped with a homemade Mediterranean dressing.

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Course: Main Course

Cuisine: Mediterranean

Servings: 7

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Ingredients

 

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Mediterranean Chickpea Pasta Salad ingredients:

• 12-16 ounces of Orecchiette pasta cooked al dente and drained
• 2-3 15- ounce cans of chickpeas drained
• 1 small red onion diced
• 2 cups 1 pint of cherry tomatoes
• 1-2 cups of cucumber diced
• 1/4 cup curly parsley roughly torn apart or chopped
• Optional additions: Crumbed feta cheese Kalamata olives, or sliced pepperonicini.

Mediterranean-Inspired Dressing ingredients:

• 1/3 cup of extra virgin olive oil
• 3 tbsps balsamic vinegar
• 2 tsp Dijon mustard
• 2 tbsp local honey
• 1 ripe lemon juiced
• 1-2 cloves garlic minced
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano or Italian seasoning
• Kosher or sea salt to taste
• Freshly cracked black peppercorns to taste
• *Note: you can double the dressing recipe if you prefer more

Instructions

Mediterranean Chickpea Pasta Salad directions:

• Prepare the Orecchiette pasta according to the package directions. Drain the pasta in a colander, then rinse briefly under cold water or transfer to an ice bath until chilled.
• Drain the chickpeas from the cans and set them aside.
• Next, prepare the cherry tomatoes, cucumbers, and parsley.
• Add the pasta, chickpeas, diced red onion, halved cherry tomatoes, and diced cucumbers to a large salad bowl.
• Add a handful of fresh, roughly torn, or chopped curly parsley.
• Drizzle with as much or as little Mediterranean dressing as you like, then toss to evenly coat.
• Allow the pasta salad to rest in the refrigerator for at least 30 minutes before serving.

Mediterranean-Inspired Dressing directions:

• Into a blender, combine 1/3 cup of extra virgin olive oil, 3 tbsps balsamic vinegar, 2 tsp Dijon mustard, 2 tbsp local honey, 1 ripe lemon, juiced, 1-2 minced cloves garlic, 1/2 tsp red pepper flakes, 1 tsp dried oregano (or Italian seasoning), Kosher or sea salt to taste, and freshly cracked black peppercorns to taste.
• Pulse until smooth.
• Taste and adjust ingredients and seasoning to your liking.
• The dressing will be kept in the fridge in an airtight container for up to four (4) days.

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