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Easy Chickpea Pasta with a silver spoon

Chickpea Pasta Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

FOR THE SALAD

  • 8 ounces (230 grams) 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) (240 grams) chickpeas or 1½ cups of cooked chickpeas.
  • 1½ cups (250 grams) cherry tomatoes halved.
  • 1½ cups (200 grams) cucumber diced.
  • ½ cup (60 grams) Kalamata olives or black olives.
  • ½ packed cup (90 grams) sun-dried tomatoes preserved in oil. Drained from the oil and chopped.
  • ⅓ cup (50 grams) red onion chopped.
  • ½ cup (100 grams) corn canned or frozen. If frozen, boil it first.
  • ½ cup (15 grams) parsley finely chopped.
  • 1 large (1 large) avocado diced.

FOR THE DRESSING

  • 3 tablespoons (3 tablespoons) extra virgin olive oil
  • 3 tablespoons (3 tablespoons) lemon juice or apple cider vinegar.
  • 2 tablespoons (2 tablespoons) mustard American or Dijon.
  • 1½ tablespoons (1½ tablespoons) maple syrup or honey.
  • 1 teaspoon (1 teaspoon) dried oregano
  • ½ teaspoon (½ teaspoon) garlic powder
  • 1 teaspoon (1 teaspoon) salt more or less to taste.
  • ⅛ teaspoon (⅛ teaspoon) black pepper

  • 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
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