Chickpea Pasta Salad
Servings: 4 people
- 8 ounces (230 g) 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 g) chickpeas or 1½ cups of cooked chickpeas
- 1½ cups (250 g) cherry tomatoes halved
- 1½ cups (200 g) cucumber diced
- ½ cup (60 g) Kalamata olives or black olives
- ½ packed cup (90 g) sun-dried tomatoes preserved in oil. Drained from the oil and chopped
- ⅓ cup (50 g) red onion chopped
- ½ cup (100 g) corn canned or frozen. If frozen, boil it first
- ½ cup (15 g) 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 teaspoons (1 teaspoons) dried oregano
- ½ teaspoons (½ teaspoons) garlic powder
- 1 teaspoons (1 teaspoons) salt more or less to taste
- ⅛ teaspoons (⅛ teaspoons) black pepper
- Make the dressing – Whisk 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoons dried oregano, ½ teaspoons garlic powder, 1 teaspoons salt, and ⅛ teaspoons black pepper. Add 1 can (15 ounces) chickpeas, stir to coat, and set aside to marinate.
- Cook the pasta – Boil 8 ounces short pasta in salted water per package instructions. Drain, rinse under cold water, and transfer to a large bowl.
- Add Veggies and – Add 1½ cups cherry tomatoes, 1½ cups cucumber, ½ cup Kalamata olives, ½ packed cup sun-dried tomatoes, ⅓ cup red onion, ½ cup corn, ½ cup parsley, and 1 large avocado. Toss with the chickpeas and dressing. Season to taste and let sit 15 minutes.Tip: If prepping ahead, add avocado just before serving.
- Serve – Great for lunch, dinner, picnics, or potlucks. For more protein, add tofu, feta, mozzarella, chicken, or prawns.
SUBSTITUTIONS
- Pasta → Gluten-free pasta or chickpea/lentil pasta (check labels)
- Chickpeas → White beans or black beans
- Cherry tomatoes → Any bite-sized chopped tomatoes or red bell pepper
- Cucumber → Thinly sliced zucchini or yellow squash
- Kalamata olives → Black or green olives, artichokes, or feta
- Sun-dried tomatoes → Artichokes or crumbled feta
- Red onion → Shallot or green onions
- Canned corn → Boiled frozen corn or green peas
- Parsley → Fresh dill or chives
- Avocado → Mozzarella balls or crumbled feta
- Olive oil → Best not to substitute
- Lemon juice → Apple cider or white wine vinegar
- Mustard → Yellow or Dijon mustard
- Maple syrup → Honey, agave, or date syrup
- Dried oregano → Dried dill or ground cumin
- Garlic powder → 1 grated garlic clove
- Salt the pasta water well – It’s your best chance to season the pasta from within.
- Cool the pasta quickly – Rinse under cold water to stop cooking and prevent sogginess.
- Marinate the chickpeas – Let them soak in the dressing while you prep the veggies for extra flavor.
- Cut everything bite-sized – Small, uniform pieces make every forkful balanced and enjoyable.
- Mix up textures – Combine crunchy, creamy, and chewy ingredients for the best mouthfeel.
- Make Ahead: Great for meal prep—flavors improve after a few hours. Add avocado just before serving to avoid browning.
- Storage: Keep in an airtight container in the fridge for 3–4 days. Let sit 15 minutes at room temp before serving.
- Freezer: Not freezer-friendly.
