Go Back
–+ servings
Mediterranean Chickpea Pasta Salad
Print Recipe
No ratings yet

Mediterranean Chickpea Pasta Salad

This Mediterranean Chickpea Pasta Salad is loaded with orecchiette pasta, chickpeas, cucumbers, and tomatoes, topped with a homemade Mediterranean dressing.
Course: Main Course
Cuisine: Mediterranean
Servings: 7

Ingredients

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.