Greek Pasta Salad with Chickpeas
This Greek pasta salad with chickpeas is light, tangy, and packed with Mediterranean flavor. Filled with fresh veggies, protein-rich chickpeas, feta, and a zesty lemon vinaigrette, it's perfect for lunches, gatherings, or make-ahead meals.
Equipment
- Large mixing bowl For combining ingredients
- Small Whisk For making the vinaigrette
- Strainer For draining pasta and chickpeas
Ingredients
- 8 oz rotini pasta cooked and cooled
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¼ cup red onion thinly sliced
- ⅓ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup olive oil for the vinaigrette
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic minced
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water to cool.
- Prepare the vinaigrette by whisking together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
- In a large mixing bowl, combine cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Pour the vinaigrette over the salad and toss well to coat all the ingredients evenly.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend. Serve chilled or at room temperature.
Notes
- For extra flavor, add chopped fresh parsley or basil before serving.
- To keep the salad vegan, use dairy-free feta or skip the cheese.
- This salad is perfect for make-ahead lunches and holds up well in the fridge.
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