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Chickpea Pasta salad -featured

Chickpea Pasta Salad

Swati
Easiest Cold Pasta Salad with Chickpeas and a simple lemon vinaigrette dressing. This Chickpeas and Pasta Salad is a great way to whip up a quick, light and satiating meal within no time.
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Course Lunch, Main, Side
Cuisine Fusion, International
Servings 4

Equipment

  • Mixing Bowl
  • Chopping Board
  • Knife
  • Pan to cook pasta
  • Colander
  • Ladle or Salad mixing spoons
  • Measuring Cups and Spoons

Ingredients
  

  • 1 cup Dry Pasta (any spiral or farfalle) or 1½ cooked pasta
  • cup Cooked Chickpeas or canned (15 Ounce can)

Vegetables

  • 1 medium Red Onion
  • 10-12 Cherry Tomatoes
  • 1 English Cucumber
  • ½ Red Bell Pepper
  • Handful of Coriander/Cilantro
  • 10-12 Fresh Mint Leaves or 1 tsp dried Mint
  • ¼ Cup Olives

Dressing

  • ¼ cup EVOO
  • 2 tbsp Fresh Lemon juice
  • 1 tbsp Pomegranate Vinegar or Red Wine Vinegar
  • 1 tsp Mustard Paste
  • 1 tsp Chilli Flakes
  • 1 tsp Dried Oregano or Dried Herbs
  • 1 tsp Sugar
  • ½ tsp Salt
  • ½ tsp Garlic Powder optional
  • 2 Fresh Garlic Cloves minced

Instructions
 

Cook Pasta

  • In a pan take water. When the water starts boilng, add ½ tsp salt.
    1 cup Dry Pasta (any spiral or farfalle)
  • Add pasta and cook a little more than al-dente.
  • When done drain the water and immediately transfer it to a pan with cold water. Then drain the water and leave pasta on colander for few mins.
  • You can add 1 tsp oil if going to use it later. This will prevent sticking of pasta if you are not going to use it immediately.

Prepare the Veggies

  • Finely chop onion. Halve the cherry tomatoes.
    1 medium Red Onion, 10-12 Cherry Tomatoes
  • Cut cucumbers and red bell pepper in bite sized cubes. You can also chop olives in half or small pieces or use whole.
    1 English Cucumber, ¼ Cup Olives, ½ Red Bell Pepper
  • Finely chop fresh coriander/cilantro.
    Handful of Coriander/Cilantro

Make Dressing

  • In a cup/jar or bottle, add all the ingredients for dressing. You can grind fresh black pepper, on pasta before serving.
    ¼ cup EVOO, 2 tbsp Fresh Lemon juice, 1 tbsp Pomegranate Vinegar, 1 tsp Mustard Paste, 1 tsp Chilli Flakes, 1 tsp Sugar, ½ tsp Salt, ½ tsp Garlic Powder, 2 Fresh Garlic Cloves, 1 tsp Dried Oregano
  • If using a bottle, close the lid and shake it vigorously. Or, mix everything it with a small whisk.
  • You can also make the dressing in small blender jar.
  • When done keep aside.

Make Salad

  • When using canned chickpeas, drain the liquid and then rinse chickpeas in water. Drain the water completely. You can dry chickpeas using a paper towel.
    I used pre-boiled Chickpeas done in my Instant Pot.
    1½ cup Cooked Chickpeas
  • In a mixing bowl, add pasta and chickpeas and add 1 tsp of dressing. Give a light toss.
  • Now add all the other chopped vegetables and herbs.
  • Add dressing, and lightly mix and toss the salad. Add more salt if required.
  • Chill the salad for at least 1 hr and then serve.

Video

Keyword Chickpea Pasta Salad, Cold Pasta Salad
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