This vibrant chickpea and vegetable pasta salad blends fresh garden flavors with protein-packed ingredients for a wholesome, satisfying meal.
Rich in plant-based protein, fiber, and healthy fats, it’s low in saturated fat and full of nutrients.
Quick to prepare and perfect for meal prep, it’s a versatile, refreshing option for lunch, dinner, or a light side dish.
Chickpea and Vegetable Pasta Salad
Equipment
- 1 small saucepan
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
For the Salad:
- 4 oz protein pasta or regular, chickpea, gluten-free, or whole wheat pasta
- 4 cups vegetable broth
- 1 cup canned chickpeas drained and rinsed
- 2 cups cucumber diced
- 2 cups cherry tomatoes halved
- ½ cup red onion finely chopped
- 2 tbsp fresh basil chopped
- 1 tbsp fresh mint chopped
For the Vinaigrette:
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- 2 tsp honey
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 4 cloves garlic minced
- Freshly cracked black pepper to taste
Instructions
- Prepare the Broth and Pasta: Start by pouring 4 cups of vegetable broth into a small saucepan. Place the saucepan over medium-high heat and bring the broth to a gentle boil. Once boiling, add 4 ounces of your choice of pasta — protein-enriched pasta is ideal, but you can also use regular, chickpea, whole wheat, or gluten-free pasta. Stir occasionally to prevent sticking and cook according to the package instructions until the pasta reaches al dente texture. This ensures a firm but tender bite that works perfectly for salads.
- Drain and Cool Pasta: Once the pasta is cooked, carefully drain it using a colander, shaking gently to remove excess broth. Transfer the pasta to a large mixing bowl. Let it cool slightly so it doesn’t wilt the vegetables when combined later. You can set it aside at room temperature or refrigerate briefly for a chilled salad option.
- Prepare the Vegetables: While the pasta cooks, wash and dry the vegetables. Begin by chopping 2 cups of cucumber into small, bite-sized cubes for crunch. Slice 2 cups of cherry tomatoes in half to release their sweet juices. Finely chop ½ cup of red onion for a mild but aromatic flavor. Keep the chopped vegetables aside in a separate bowl until ready to combine.
- Prepare Fresh Herbs: Gather fresh basil and mint. Chop 2 tablespoons of basil and 1 tablespoon of mint into fine pieces. Fresh herbs are key to this salad, adding aromatic depth and enhancing freshness. Set these herbs aside until assembly.
- Rinse and Drain Chickpeas: Open a can of chickpeas and pour them into a colander. Rinse thoroughly under cold running water to remove excess sodium and preserve a clean flavor. Shake off excess water and let the chickpeas drain completely before adding them to the salad. Chickpeas bring protein, fiber, and a creamy texture that pairs perfectly with pasta and fresh vegetables.
- Make the Vinaigrette: In a small mixing bowl, combine 2 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Squeeze the juice of half a lemon directly into the bowl for brightness and acidity. Add 2 teaspoons of honey for a subtle sweetness that balances the tang of vinegar and lemon. Sprinkle in 1 teaspoon dried oregano and 1.5 teaspoons kosher salt for seasoning. Add 4 cloves of freshly minced garlic for a rich flavor base. Finally, add freshly cracked black pepper to taste. Whisk the mixture until smooth and well combined. Taste and adjust seasoning if necessary, as vinaigrettes can vary based on personal preference.
- Assemble the Salad: Add the drained pasta, rinsed chickpeas, chopped cucumbers, halved cherry tomatoes, and red onion into the large mixing bowl with the pasta. Gently fold the ingredients together so they are evenly distributed without mashing the vegetables. Sprinkle in the chopped basil and mint for a fresh herbal touch.
- Dress the Salad: Pour the vinaigrette over the pasta mixture. Using two large spoons or salad tongs, toss gently but thoroughly until all ingredients are evenly coated with the dressing. Ensure that each bite will carry the perfect balance of pasta, chickpeas, vegetables, and herbs.
- Taste and Adjust: Taste the salad and adjust seasoning if needed. Add a pinch more kosher salt, freshly cracked pepper, or a splash of lemon juice if desired. This step ensures the salad is perfectly balanced and tailored to your flavor preferences.
- Serve or Store: Serve the salad immediately for a fresh, crisp texture, or refrigerate for 30–60 minutes to let the flavors meld. This makes it a perfect make-ahead option for lunch, dinner, or meal prep. Store leftovers in an airtight container for up to 3 days. Before serving again, gently toss to redistribute the dressing and refresh the texture.
Notes
- For best flavor, use fresh herbs rather than dried. Fresh basil and mint add brightness and aroma that elevate the salad.
- Chickpea pasta adds extra protein and texture, but any pasta of your choice works well.
- Drain and rinse chickpeas well to reduce sodium and improve flavor.
- The vinaigrette can be adjusted to taste — add more lemon juice for brightness or honey for a hint of sweetness.
- This salad is versatile and can be made ahead for easy meal prep.
Chef’s Secrets for Best Results
The secret to a truly flavorful chickpea pasta salad lies in layering freshness and seasoning.
Start by cooking pasta in flavorful vegetable broth rather than plain water — this infuses the pasta with subtle depth.
Always rinse cooked pasta under cold water if making the salad ahead of time; this prevents overcooking and keeps the texture firm.
When chopping vegetables, aim for uniform sizes to ensure every bite delivers balanced flavor.
Fresh herbs should be added at the end to preserve their aroma and vibrancy.
Finally, let the salad rest for at least 15 minutes after tossing with vinaigrette — this allows the flavors to meld beautifully.
Serving Suggestions for Perfect Pairing
This chickpea and vegetable pasta salad is incredibly versatile.
Serve it chilled for a refreshing summer lunch, or at room temperature alongside grilled chicken or shrimp for a balanced protein-rich meal.
It works wonderfully as a side dish for Mediterranean-inspired dinners or picnics.
Pair it with a crisp white wine such as Sauvignon Blanc or a light sparkling water infused with lemon for a complete dining experience.
For extra indulgence, top with crumbled feta or shaved Parmesan cheese.
Storage Tips for Freshness
To maintain freshness, store the salad in an airtight container in the refrigerator.
It stays vibrant for up to 3 days, making it a great make-ahead meal option.
Keep the vinaigrette separate if preparing in advance to preserve the crispness of the vegetables.
When ready to serve, toss again to redistribute flavors.
Avoid storing in direct sunlight or near heat, as this can cause herbs to lose their vibrancy and pasta to become mushy.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, this salad is ideal for meal prep. Prepare up to 24 hours in advance, keeping the vinaigrette separate until just before serving for optimal freshness and texture.
2. Can I substitute other vegetables?
Absolutely. You can substitute or add vegetables like bell peppers, zucchini, carrots, or spinach depending on preference and seasonal availability.
Keep in mind that some vegetables release more moisture and may alter the texture slightly.
3. Is this salad gluten-free?
Yes, if you choose gluten-free pasta and verify that your vegetable broth is gluten-free. Chickpea pasta is also naturally gluten-free, making this recipe accessible for gluten-sensitive diets.
4. How can I make this salad vegan?
This recipe is already vegetarian. To make it fully vegan, simply ensure the honey in the vinaigrette is replaced with maple syrup or agave nectar for a plant-based sweetener option.
5. How do I keep pasta salad from becoming soggy?
Rinse cooked pasta under cold water to stop cooking, drain well, and toss with vinaigrette just before serving.
Store pasta salad in a sealed container and keep vinaigrette separate if storing for later to preserve freshness and texture.
