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Quick Look
- About 30 minutes to make, no chilling required (though it’s even better after a rest)
- Makes 8 hearty servings
- High protein from chickpeas and chicken
- Naturally made gluten-free with your favorite chickpea or grain-free pasta
- Make-ahead friendly and keeps 4 to 5 days
Why You’ll Love This Chickpea Pasta Salad
I love a good pasta salad in the warmer months, and this one has earned a permanent spot in my meal-prep rotation right alongside my green goddess pasta salad. It’s packed with fresh ingredients, has plenty of protein to keep you full, and only gets better as it sits.
That last part is what makes it so handy for entertaining. I usually make it a few hours ahead, or even the night before, so the dressing has time to soak into the pasta and all the flavors come together. If you like easy make-ahead meals like this, my hearty chicken salad is another one I always come back to.
Ingredients You’ll Need
Pasta Salad
- Short pasta: Fusilli or bowtie both work well here. The twists and curves catch the dressing so every bite has flavor. You’ll want about 12 ounces of dry pasta, which cooks up to the right amount for four servings.
- Chickpeas: They add plant-based protein and a creamy texture. If you have an extra can in the pantry, my chickpea tuna salad is another easy lunch worth trying.
- Cooked shredded chicken: Rotisserie chicken keeps this quick, but leftover grilled, baked, or roasted chicken works just as well.
- Sun-dried tomatoes packed in oil: These bring a rich, tangy depth that pairs perfectly with the feta. Save the oil for the dressing.
- Fresh add-ins: Baby spinach for color, cucumber for crunch, red onion for a little bite, crumbled feta for salty creaminess, and fresh basil to brighten the whole thing.
Dressing
- Sun-dried tomato oil and olive oil: The oil from the jar gives the dressing a ton of flavor with no extra effort, and the olive oil balances it out.
- Red wine vinegar and Dijon: The vinegar brings the bright, tangy flavor, and the Dijon helps everything emulsify.
- Garlic, oregano, sugar, salt, and pepper: Fresh garlic and oregano give it a savory Mediterranean base, a pinch of sugar rounds out the acidity, and salt and pepper tie it together.
Recipe Variations
- Use chickpea pasta: Swap in chickpea pasta for even more protein and an easy gluten-free version.
- Make it vegetarian: Skip the chicken and add an extra can of chickpeas.
- Make it dairy-free: Leave out the feta or use a dairy-free feta alternative.
- Add more veggies: Chopped bell peppers, halved cherry tomatoes, artichoke hearts, or Kalamata olives all fit the Mediterranean flavors.
How to Make Chickpea Pasta Salad
Step 1: Whisk together all of the dressing ingredients until smooth. Set aside so the garlic and oregano have a few minutes to mellow into the oil.
Step 2: Cook the pasta in well-salted water just to al dente. Slightly firm pasta holds up much better here, since it keeps absorbing dressing as it chills. Drain, then rinse under cold water to stop the cooking and cool it down fast.
Step 3: Transfer the pasta to a large bowl and add the chickpeas, shredded chicken, sun-dried tomatoes, spinach, cucumber, red onion, feta, and basil.
Step 4: Pour the dressing over the top and toss gently until everything is evenly coated. Taste and adjust with more salt or pepper. Serve right away, or cover and chill for at least 30 minutes to let the flavors come together.
Expert Tips
- Cook the pasta just to al dente. It keeps absorbing dressing as it sits, so firm pasta holds its texture far better than overcooked pasta.
- Rinse with cold water. This cools the pasta quickly and stops the cooking, so you can build the salad right away.
- Don’t skip the sun-dried tomato oil. It’s the secret to a dressing packed with flavor without a long ingredient list.
- Give it time if you can. I think this tastes best after about 30 minutes in the fridge, once the dressing has soaked into the pasta.
- Toss before serving. If the pasta has drunk up some dressing after sitting, a quick toss brings everything back together. A splash of olive oil helps too.
Storage and Make-Ahead Tips
- Before serving: If it seems a little dry after a couple of days, drizzle in a little olive oil and toss.
- Fridge: Store in an airtight container for 4 to 5 days.
- Make ahead: Make it at least 30 minutes before serving, or up to a day in advance.
Recipe FAQs
Yes, and I recommend it. The flavors get even better as they sit. Make it up to a day in advance and keep it covered in the fridge. Give it a quick toss before serving, and if it seems dry after chilling, add a splash of olive oil or a little extra dressing to freshen it up.
Yes. Chickpeas and garbanzo beans are the same ingredient, so the two names are used interchangeably. Some recipes say “garbanzo” and others say “chickpea,” but both mean a pasta salad made with chickpeas.
I don’t recommend it. The pasta, spinach, cucumber, and feta all lose their texture after thawing.
More Delicious Summer Salads
Egg Free
Easy Mediterranean Chicken Salad Recipe (Whole30)
Side Dishes
Smashed Cucumber Salad Recipe You’ll Make All Summer
30 Minutes or Less
Whole30 Cobb Salad (Paleo, Keto)
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Chickpea Pasta Salad with Chicken and Feta
Ingredients
- 12 oz fusilli or bowtie pasta
- 1 15-oz can of chickpeas, drained and rinsed
- 3 cups cooked shredded chicken, I used rotisserie chicken
- 7-8 oz jar of sun dried tomato strips packed in oil, save oil for dressing
- 2 cups baby spinach
- 1 cup diced cucumber
- ½ medium red onion, diced
- ½ cup crumbled feta cheese
- ¼ cup fresh basil, thinly sliced
Dressing
- ¼ cup oil from sun dried tomatoes, sub with olive oil if there’s not enough oil
- 2 tbsp olive oil
- ¼ cup red wine vinegar
- 1 tsp dijon mustard
- 2 garlic cloves, minced
- 1 tsp sugar
- ¾ tsp oregano
- ¾ tsp sea salt
- ½ tsp ground black pepper
Instructions
- Whisk together all ingredients for the dressing and set aside.
- Cook pasta according to package instructions in salted water. Drain and place in a large bowl. Add the rest of the salad ingredients to the pasta.12 oz fusilli or bowtie pasta, 1 15-oz can of chickpeas, 3 cups cooked shredded chicken, 7-8 oz jar of sun dried tomato strips packed in oil, 2 cups baby spinach, 1 cup diced cucumber, ½ medium red onion, ½ cup crumbled feta cheese, ¼ cup fresh basil
- Pour the dressing on top of everything and toss to coat evenly.¼ cup oil from sun dried tomatoes, 2 tbsp olive oil, ¼ cup red wine vinegar, 1 tsp dijon mustard, 2 garlic cloves, 1 tsp sugar, ¾ tsp oregano, ¾ tsp sea salt, ½ tsp ground black pepper
- Taste to add more salt or pepper, if needed. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Cook the pasta just to al dente. It keeps absorbing dressing as it sits, so firm pasta holds its texture far better than overcooked pasta.
- Rinse with cold water. This cools the pasta quickly and stops the cooking, so you can build the salad right away.
- Don’t skip the sun-dried tomato oil. It’s the secret to a dressing packed with flavor without a long ingredient list.
- Give it time if you can. I think this tastes best after about 30 minutes in the fridge, once the dressing has soaked into the pasta.
- Toss before serving. If the pasta has drunk up some dressing after sitting, a quick toss brings everything back together. A splash of olive oil helps too.
- Fridge: Store in an airtight container for 4 to 5 days.
- Make ahead: Make it at least 30 minutes before serving, or up to a day in advance.
- Before serving: If it seems a little dry after a couple of days, drizzle in a little olive oil and toss.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
