Chickpea and Vegetable Pasta Salad
A refreshing, protein-packed pasta salad loaded with chickpeas, crisp vegetables, and fresh herbs. Tossed in a zesty olive oil vinaigrette, it’s nutrient-rich, satisfying, and perfect for quick lunches, meal prep, or light dinners. Vegetarian-friendly, fiber-rich, and full of flavor, this dish makes healthy eating simple and delicious.
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.
