Chickpea pasta salad is tasty, easy, and nutritious, perfect for when you want something healthy and satiating but don’t have much time to cook.

You can make this recipe in about the time it takes to boil the pasta.

It’s packed with crunchy veggies, a delicious honey-mustard dressing, and plenty of fiber and protein.

Chickpea Pasta Salad with cherry tomatoes and avocado on a white plate

What is chickpea pasta salad?

Mediterranean-inspired, fresh, colorful, crunchy, and zesty, thanks to a delicious honey-mustard dressing, this chickpea pasta salad is a stunning recipe combining wonderful flavors and outstanding nutrition.

It’s excellent for meal prep, potlucks, and picnics. You can have it for a quick lunch or a healthy dinner.

The other day, Louise even had leftovers for breakfast! What?

Chickpea Pasta Salad on a white plate with lemon wedges on the side

Just like our creamy pasta salad and pesto pasta salad, this recipe is perfect for spring, summer, and early autumn.

Inspired by our chickpea salad and Mediterranean salad, we use simple but flavorful ingredients to create a versatile dish packed with vitamins, antioxidants, and plant protein.

From a nutritional standpoint, combining pasta (good quality Italian 100% semolina/durum wheat pasta – not white flour noodles) with chickpeas is the perfect pairing to keep you healthy, nourished, and satiated.

Ingredients for chickpea pasta salad

Ingredients for chickpea pasta salad

Quantities are in the recipe box at the bottom of the page.

Pasta

Pick your favorite pasta. We recommend rotini, fusilli, or farfalle.

For a gluten-free option, use gluten-free pasta.

You can even replace regular pasta with chickpea pastalentil pastawhole wheat, or protein pasta.

However, we don’t think that’s necessary as regular Italian pasta made with 100% semolina/durum wheat contains plenty of protein.

Also, to cook 8 ounces of pasta (230 grams), enough for four people in this recipe, you’ll need 2 quarts of boiling water (8 cups or 2 Liters) and one tablespoon of salt (15 grams).

Chickpeas

You can use canned chickpeas (garbanzo beans) or dried chickpeas.

Here’s our guide on how to cook chickpeas.

You can substitute black beans or white beans for chickpeas.

Vegetables

– Cherry tomatoes: substitute any other ripe tomato cut into bite-size pieces. You can also substitute red bell peppers for tomatoes.

– Cucumber: substitute thinly sliced zucchini or radishes.

– Kalamata olives: substitute regular black or green olives or Taggiasche olives.

– Red onion: substitute shallot or spring onions.

– Corn: we use canned corn kernels. Substitute diced yellow bell pepper.

Sun-dried tomatoes in oil add a ton of flavor, and we recommend them. Substitute marinated artichoke hearts, crumbled feta cheese, grilled eggplant, or grilled zucchini.

– Avocado: it adds healthy fats, vitamins, and creaminess.

Fresh herbs

We use fresh flat-leaf parsley.

Other herbs that work well in chickpea pasta salad are thinly sliced fresh basil, dill, cilantro, or chives.

Dressing

ingredients for honey mustard dressing for chickpea salad

For the dressing, we recommend the following:

  • Extra virgin olive oil: substitute regular olive oil.
  • Fresh lemon juice: substitute apple cider vinegar or red wine vinegar.
  • Maple syrup: substitute honey, agave syrup, date syrup or sugar.
  • American mustard: substitute Dijon mustard.
  • Dried oregano: substitute Italian seasoning.
  • Sea salt: substitute kosher salt.
  • Black pepper: substitute red pepper flakes.
  • Garlic powder: optional.
Chickpea Pasta Salad with a silver spoon and avocado cubes

How to make chickpea pasta salad

US cups + grams measurements in the recipe box at the bottom of the page.

1. Make the dressing

To a medium bowl, add extra virgin olive oil, lemon juice, mustard, honey or maple syrup, dried oregano, salt, and black pepper.

Whisk until emulsified, then add drained and rinsed chickpeas.

Stir the chickpeas in the dressing and set aside to marinate while you prepare the other ingredients.

Chickpeas marinating in a white bowl with a black spoon

2. Boil the pasta

Cook the pasta per package directions in a large pot with plenty of salted boiling water.

Drain and rinse it under cold water for 10 seconds to prevent it from overcooking.

Now shake the water off and add the pasta to a large mixing bowl.

While the pasta cooks, prepare the vegetables.

cooked short pasta in a white bowl

3. Chop and mix the veggies

To the same bowl, add halved cherry tomatoes, diced cucumber, chopped sun-dried tomatoes, kalamata olives, corn, diced avocado, finely chopped onion and parsley.

Add the marinated chickpeas and the dressing.

Mix well, then taste and adjust for salt. Ideally, set aside 15 minutes before serving to allow the flavors to meld.

Tip: If you are making this recipe ahead, you might want to keep the avocado out to prevent it from browning and add it shortly before serving the salad.

Chickpeas in a bowl with chopped vegetables

Serving suggestions

Enjoy this pasta salad as a main meal for a quick lunch or easy dinner. From a nutritional point of view, you don’t need to serve anything else next to it.

Chickpea Pasta Salad served on a white plate with a spoon

If you need extra protein, add grilled chicken, prawns, grilled tofu, crumbled feta, or mozzarella balls.

We especially recommend this recipe for picnics, potlucks, or packed lunch, as you can make it ahead of time and bring it with you.

Questions

Can I make pasta salad gluten-free?

It’s easy to make pasta salad gluten-free. You need to pick a pasta type that is free of gluten. There are many options on the market these days. For example, protein pasta made of chickpeas or lentils is often gluten-free.

Can I make pasta salad oil-free?

You can make an oil-free pasta salad by removing the oil from our dressing. Optionally, you can add mashed avocado or yogurt to the flavor and creaminess of the dressing.

Can you eat pasta with chickpeas?

Pasta with chickpeas is an excellent combination for both flavor and nutrition. Those two ingredients provide complete high-quality protein, healthy carbs, plenty of fiber, and a modest fat content – all in the same bowl!

Storage

Make ahead: Chickpea pasta salad is an excellent meal prep recipe that keeps well for several days. It tastes even better a few hours after it’s made. However, remember to add the avocado shortly before serving the salad so that it doesn’t turn brown.

Refrigerator: Store the salad in an airtight container for 3 to 4 days. Remove it from the fridge 15 minutes before serving, as the veggies taste better at room temperature.

Freezer: This recipe is not suitable for freezing.

More pasta salad recipes

Pasta salads are the best! Here are our favorite recipes: vegan pasta salad, orzo salad, creamy pasta salad, macaroni salad, Asian noodle salad, pearl couscous salad, and spaghetti salad.

For more salad ideas, check out Louise’s compilation post with our 45 best salad recipes.

Easy Chickpea Pasta with a silver spoon

Chickpea Pasta Salad

By: Nico Pallotta
4.95 from 36 votes
Chickpea pasta salad is tasty, easy, and nutritious, perfect for when you want something healthy and satiating but don’t have much time to cook.
You can make this recipe in about the time it takes to boil the pasta.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Lunch, Main
Cuisine: American, Italian

Ingredients

FOR THE SALAD

  • 8 ounces short pasta such as rotini, fusilli, or farfalle. Cook it in 2 quarts/8 cups/2 liters of water and 1 tablespoon/15 grams of sea salt.
  • 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas.
  • cups cherry tomatoes halved.
  • cups cucumber diced.
  • ½ cup Kalamata olives or black olives.
  • ½ packed cup sun-dried tomatoes preserved in oil. Drained from the oil and chopped.
  • cup red onion chopped.
  • ½ cup corn canned or frozen. If frozen, boil it first.
  • ½ cup parsley finely chopped.
  • 1 large avocado diced.

FOR THE DRESSING

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice or apple cider vinegar.
  • 2 tablespoons mustard American or Dijon.
  • tablespoons maple syrup or honey.
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt more or less to taste.
  • teaspoon black pepper

Instructions 

  • MAKE THE DRESSING: To a medium bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Whisk until emulsified, then add 1 can (15 ounces) chickpeas, drained and rinsed.
    Stir well and set aside to marinate while you prepare the other ingredients.
    Chickpeas marinating in a white bowl with a black spoon
  • BOIL THE PASTA: Cook 8 ounces short pasta per package directions in a large pot with plenty of salted boiling water.
    Drain and rinse it under cold water for 10 seconds to prevent it from overcooking.
    Now shake the water off and add the pasta to a large mixing bowl.
    cooked short pasta in a white bowl
  • ADD VEGGIES: To the same bowl, add 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup Kalamata olives, ½ packed cup sun-dried tomatoes (chopped), ⅓ cup red onion (chopped), ½ cup corn, ½ cup parsley (chopped), and 1 large avocado (diced).
    Add marinated chickpeas and dressing and mix well.
    Chickpeas in a bowl with chopped vegetables
  • SERVING SUGGESTIONS: Enjoy this pasta salad as a main meal for a quick lunch or easy dinner. It's excellent for picnics, potlucks, or packed lunches.
    If you need extra protein, add grilled chicken, prawns, grilled tofu, crumbled feta, or mozzarella balls.
    Chickpea Pasta Salad on a white plate with lemon wedges on the side

Notes

Nutrition information is an estimate for 1 large serving of chickpea pasta salad out of 4 servings. If not served as a main course, it can feed up to 8 people.
TIP
If you are making this recipe ahead, you might want to keep the avocado out to prevent it from browning and add it shortly before serving the salad.
SALAD SUBSTITUTIONS
Pasta: For gluten-free you can use gluten-free pasta or protein pasta made of chickpeas or lentils (read labels).
Chickpeas: Substitute white or black beans.
Cherry tomatoes: Substitute any other tomatoes, cut into bite-size pieces. You can also substitute red bell pepper for tomatoes.
Cucumber: Substitute yellow summer squashed or zucchini, thinly sliced.
Kalamata olives: Substitute pitted black or green olives, marinated artichoke hearts, or crumbled feta.
Sun-dried tomatoes: Substitute marinated artichoke hearts or crumbled feta.
Red onion: Substitute shallot or green onions.
Canned corn: Substitute boiled frozen corn or green peas.
Parsley: Substitute fresh dill or chives.
Avocado: Substitute mozzarella balls or crumbled feta cheese.
DRESSING SUBSTITUTIONS
Extra virgin olive oil is best, so try not to substitute it.
Lemon juice: Substitute apple cider vinegar or white wine vinegar.
Mustard: You can use Yellow mustard or Dijon mustard.
Maple syrup: Substitute honey, agave, or date syrup.
Dried oregano: Substitute dried dill or ground cumin.
Garlic powder: Substitute one clove of fresh garlic, grated.
STORAGE
Make ahead: Chickpea pasta salad is an excellent meal prep recipe that keeps well for several days. It tastes even better a few hours after it’s made. However, remember to add the avocado shortly before serving the salad so that it doesn’t turn brown.
Refrigerator: Store the salad in an airtight container for 3 to 4 days. Remove it from the fridge 15 minutes before serving, as the veggies taste better at room temperature.
Freezer: This recipe is not suitable for freezing.

Nutrition

Calories: 594kcal, Carbohydrates: 85g, Protein: 17g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1108mg, Potassium: 1582mg, Dietary Fiber: 13g, Sugar: 19g, Vitamin A: 1034IU, Vitamin B6: 1mg, Vitamin C: 41mg, Vitamin E: 4mg, Vitamin K: 89µg, Calcium: 116mg, Folate: 114µg, Iron: 5mg, Manganese: 2mg, Magnesium: 135mg, Zinc: 3mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.95 from 36 votes (27 ratings without comment)

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21 Comments

  1. 5 stars
    Instead of American or dijin mustard , can I grind normal black mustard seeds and use 2 tsp of that powder instead?

    1. Hi Neha,

      Thank you for your question. Ground mustard seeds might work, but we have never tried. If you give the mustard seeds a go, start with a small amount (1 teaspoon), as it might lead to a bitter dressing.

      Let us know about the flavor experience if you give it a try ๐Ÿ™‚

      Sorry I cannot be of more help. Kindest,

      Louise

  2. 5 stars
    OK!! First of all you two are adorable!!!! I just made this ahead of time for our dinner tonight so it will marinade well!! I tasted it and absolutely loved it!!! I didnt have enough kalamata olives so i substituted some feta in there and OMG!!!! i will chop the avocado later when it is dinner time and the leftovers will be my hubby’s lunch!! you both need to make a cookbook for me to purchase!! i gift those too!! Thank you so much for your recipes!!

    1. Helene, you are very kind. I’m very happy you enjoyed the salad, great idea to substitute the olives ๐ŸŽ‰

      We will do a cookbook, for sure, in the future! Thank you for your support and for your comment โ˜€๏ธ

      Kindest, Louise

  3. 5 stars
    I cannot wait to try this recipe! Everything I love in one bowl. Brilliant! Thank you so much; another inspired recipe. You two are absolutely making my summer.

    1. Wonderful, Kimberly – so happy that our recipes make you feel like cooking. That’s exactly what we wanted to achieve.

      Thanks for being here. All the best,

      Louise

    1. Fantastic, Jo – I’m so happy it’s worthy of a lunch-rotation-spot ๐Ÿ˜‰

      Thank you for taking the time to leave a comment here. Kindest, Louise

  4. 5 stars
    Salad is hardly part of my family’s menu… LOL.. But this salad, they will request for it repeatedly to my surprise. Thank you & we will try out more recipes now on! ๐Ÿ™‚

    1. Yay, Alison!!! I’m very happy you see yourselves eating more salad, they really can be so tasty!! ๐ŸŽ‰

      Thanks so much for commenting ๐Ÿฅฐ Best, Louise

  5. 5 stars
    It so good, I will enjoy this recipe for the summer also for potluck. I follow this recipe, everyone love it.
    Thank you for sharing!

  6. I cannot wait to make this. I do not see listed the amount of apple cider vinegar used. What is that quantity, 1/4 cup?

    1. Hi Carrie,

      For the dressing, we recommend using 2 tablespoons of lemon juice or sub with 2 tablespoons of apple cider vinegar ๐Ÿ™‚

      I’m so happy you feel like making this pasta salad. Let me know what you think ๐ŸŽ‰

      All the best,
      Louise

  7. Nice recipe. Looks like print recipe for the dressing omits garlic powder that is mentioned in your video. Good for lunch potluck !!

  8. 5 stars
    I made this about 2 weeks ago, and it was scrumptious! That dressing is a lovely addition to the salad. ๐Ÿ˜Š

    1. That’s wonderful, I’m very happy you enjoyed the pasta salad ๐ŸŽ‰

      Thanks again for your valuable feedback. Kindest,

      Louise

  9. 5 stars
    i’m usually not a fan of raw veggies, especially cucumber, but this pasta was incredibly flavourful!! i put a lot of cherry tomatoes, red and yellow, half a cucumber, fresh parsley, fresh basil, corn, chickpeas and chopped olives. the vinaigrette was perfect, only thing missing was some sweetness as i didn’t have syrup or any substitute. anyway this was really easy, filling and quick (while the pasta was boiling i chopped all the veggies). can’t wait to eat the leftovers tomorrow!

    1. Hi Giada, we’re so delighted to hear you liked the pasta salad!! Yes, raw veggies can taste pretty good – I also prefer them slightly “in disguise” of a vinaigrette.
      Enjoy the leftovers, and thanks so much for your kind comment. Take care! Cheers, Nico