Mediterranean Chickpea Pasta Salad

5 from 11 votes

This chickpea pasta salad with arugula, feta, herbs, and cherry tomatoes is healthy and substantial without the heaviness of creamy dressings.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Lunch, Salad

Cuisine: Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 450kcal

3 cups uncooked pasta use short pasta shapes – spiral types like fusilli or rotini, and farfalle or penne shapes are best
2 cups baby truss tomato or cherry tomato quartered
1 ½ cups canned chickpeas drained and rinsed
2 cups fresh arugula
8 oz feta cheese crumbled or cubed
¼ cup fresh parsley or basil
2 tablespoons olive oil
½ teaspoon sea salt & cracked pepper
1 tablespoons lemon juice

Cook your chosen pasta as per the package instructions. Be careful not to over or under cook.
As soon as you have drained the pasta, rinse under cold water to prevent further cooking and cool for the salad. This will also wash away any unwanted starches and prevent a gluggy salad.
Chop tomatoes in halves or quarters and place them in a large bowl.
Add drained canned chickpeas, fresh arugula, fresh parsley or basil and crumbled feta cheese. Stir to combine.
Add the cooled pasta to the large bowl.
Stir until combined, toss with olive oil, lemon zest, pepper and salt.
Serve in individual bowls or on a platter and garnish with pepper and lemon wedges.

Recipe Variations and Substitutions

Pasta Type: You can use any kind of pasta, such as farfalle, spirals, or penne.
Make it Creamy: Add avocado chunks at the last minute for a creamier, healthy pasta salad.
Roast Your Tomatoes: Use slow-roasted tomatoes for a richer flavor. The tomato juices will also form part of the dressing.
Add Roasted Pepper: Some slices of roasted red pepper can add an additional Mediterranean spin to this salad and boost the dressing’s flavor as well.
Make it Vegan: For a vegan version, substitute feta for vegan feta or leave it out altogether.
Greens: If you can’t get fresh arugula, baby spinach or any other dark green will work. Just add it at the last minute to avoid wilting.

Expert Tips

Don’t Overcook Your Pasta: Overcooked pasta only makes a gluggy salad. You still want a small amount of bite to the pasta.
Cool the Pasta Well: Make sure the pasta is completely cooled—pop it in the fridge for a bit if you aren’t sure. If it is still warm, it will melt the feta.
Storage: Keep leftovers in an airtight container for up to two days.