Chickpea Pasta Salad
A colorful and nutritious Chickpea Pasta Salad loaded with protein, fiber, and fresh vegetables. Tossed with basil pesto and crumbled feta, it’s quick to make, satisfying, and perfect for lunches, weeknight dinners, or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 large mixing bowl
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 Measuring spoon
- 1 Spatula or large spoon
Ingredients
- 250 g uncooked pasta or 500 g cooked pasta
- 130 g fresh basil pesto
- 400 g canned chickpeas drained (≈ 240 g drained)
- ½ red onion finely diced
- 100 g canned sweetcorn
- 100 g feta cheese crumbled
- 125 g cherry tomatoes quartered
- 50 g black olives whole or sliced
- 60 g fresh arugula rocket
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Boil the Pasta to Perfection: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to enhance the pasta’s flavor. Carefully add the pasta and stir immediately to prevent sticking. Cook according to the package instructions until it reaches al dente—tender but still firm to the bite. This ensures the pasta has the ideal texture to hold the pesto and mix well with the salad ingredients.
- Drain and Cool the Pasta: Once the pasta is cooked, carefully drain it using a colander.Immediately rinse the pasta under cold running water to stop the cooking process. This not only prevents overcooking but also removes excess starch, keeping the pasta strands separate and fluffy. Shake off the water gently and transfer the pasta to a large mixing bowl to prepare for tossing.
- Toss with Fresh Basil Pesto: Add the full amount of fresh basil pesto to the warm pasta. Using a large spoon or spatula, gently fold the pesto into the pasta until every piece is evenly coated. Take your time to ensure the flavors are distributed throughout. The creamy, herby pesto will infuse each strand, providing a fragrant and rich base for the salad.
- Prepare the Vegetables: While the pasta cools slightly, prepare the vegetables. Dice the red onion finely for a mild, sweet crunch. Quarter the cherry tomatoes to release their juicy flavor without making the salad watery. If using whole black olives, slice them into rings or halves to make them easier to enjoy in each bite. These fresh ingredients add color, texture, and natural sweetness to the salad.
- Add Chickpeas and Sweetcorn: Drain the canned chickpeas thoroughly, then gently fold them into the pasta and pesto mixture. These protein-rich legumes not only make the salad more filling but also provide a firm texture that contrasts beautifully with the soft pasta. Next, add the sweetcorn, which adds a hint of sweetness and vibrant color, creating a perfectly balanced flavor profile.
- Incorporate Feta Cheese: Crumble the feta cheese evenly over the pasta and vegetable mixture. The creamy, tangy cheese melts slightly against the warm pasta and pesto, creating pockets of rich flavor in every bite. Use your hands or a spoon to distribute it so that each portion of salad has some feta, ensuring a delicious taste in every mouthful.
- Add Fresh Arugula (Rocket): Gently fold in the fresh arugula (rocket). Its peppery bite adds a refreshing contrast to the creamy pesto and salty feta, elevating the salad’s overall flavor. Make sure not to overmix, as the delicate leaves can bruise easily; instead, lightly fold them in to maintain their vibrant green color and crisp texture.
- Season Thoughtfully: Sprinkle ¼ teaspoon of salt and ¼ teaspoon of black pepper evenly over the salad. Taste and adjust as needed. Seasoning enhances all the natural flavors of the ingredients, from the nutty pesto to the sweet tomatoes and savory feta. Remember, you can always add more, but you can’t remove it once mixed, so season carefully.
- Chill for Optimal Flavor: For the best flavor, cover the salad and place it in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld together beautifully, giving the pesto time to infuse into the pasta and vegetables while the chickpeas absorb some of the seasoning. This step also makes it a refreshing dish, perfect for warm days or make-ahead meals.
- Serve and Enjoy: When ready to serve, give the salad a gentle toss to redistribute any dressing or seasoning that may have settled. Transfer portions to individual plates or serve from the large bowl for a family-style presentation. Garnish with a few extra cherry tomatoes or a sprinkle of feta if desired. Enjoy this colorful, protein-packed, fiber-rich salad as a standalone meal, a side dish, or a make-ahead option for lunches and gatherings.
Notes
- Use pasta shapes that hold dressing well, such as fusilli, penne, or farfalle, for maximum flavor in every bite.
- Rinse pasta under cold water after cooking to prevent sticking and to maintain a light, fluffy texture.
- Fresh pesto is ideal for vibrant flavor, but store-bought works well in a pinch. Taste and adjust seasoning if using pre-made pesto.
- Feta can be substituted with goat cheese or halloumi for a different tangy twist.
- Chickpeas can be roasted lightly for extra texture and a nutty flavor if desired.
- This salad is versatile—add extra vegetables such as bell peppers, cucumber, or shredded carrots for more crunch and nutrients.
