Chickpea Pasta Salad

5 from 2 votes

This chickpea pasta salad is a quick and healthy recipe made with fresh and nutritious ingredients in less than 20 minutes.

You'll love this healthy pasta salad recipe because it's tasty, nourishing, and fulfilling, with wholesome plant-based protein, vitamins, and antioxidants.

Prep Time15 mins

Cook Time10 mins

Total Time20 mins

Course: Lunch, Main

Cuisine: Italian

Keyword: quick salad

Servings: people

Calories: 459kcal

Author: Nico

Ingredients

For the salad

½ pound pasta rotini, fusilli, penne, bow-ties*
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1 cup tomatoes cherry, Roma, or plum (chopped)
1 cup cucumber (diced)
½ cup olives (sliced)
½ cup red onion (chopped)
½ cup canned corn (drained)
⅓ cup parsley (finely chopped)

For the lemon vinaigrette

3 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
½ teaspoon salt or more to taste
4 twists black pepper
1 clove garlic grated (optional)
½ teaspoon mustard (optional)
½ teaspoon maple syrup (optional)

USA - Metric

Instructions

Cook the pasta in plenty of salted boiling water. When cooked "al dente", drain, and cool down under running water to prevent the pasta from overcooking.
While the pasta cooks, prepare the vegetables.
Make the lemon vinaigrette by mixing together olive oil, lemon juice, salt, and pepper. Optionally you can add mustard and maple syrup.
Rinse and drain the chickpeas and add them to a large mixing bowl. Add chopped tomatoes, chopped cucumber, sliced olives, corn, finely chopped onion, and finely chopped parsley.
Add the cooked pasta and the lemon vinaigrette to the bowl, mix well, taste, adjust for salt, and serve.

Notes

* You can use any variety of pasta, such as regular pasta, whole-wheat pasta, chickpea pasta, lentil pasta, protein pasta, and more. I'd recommend using a short pasta type.

Nutrition