Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette
This Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette is delicious, nutritious, and easy to prepare. It is the perfect salad when you want something healthy and filling but lack time. I love that this salad can be prepared ahead of time for lunches throughout the week.
Why You Will Love This Recipe
Perfect for the spring and summer. This Mediterranean Chickpea Pasta Salad is made with vegetables and a light dressing, making it a refreshing and delicious option for the warmer months.
Customizable. You can customize this salad to your preference. For instance, replace the chickpeas with cooked chicken breast for a higher-protein option.
Super easy to make. I like that this Mediterranean Chickpea Pasta Salad can be prepared in under 25 minutes.
Ingredients Needed For Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette
- Chickpeas are rich in fiber and plant-based protein. They can be substituted for cannellini beans or cooked chicken breast.
- Cooked pasta. I used farfalle pasta. However, you can use any pasta of your choice.
- Sun-dried tomatoes are a good source of vitamins C and K. You can substitute them for fresh cherry tomatoes.
- Olives are rich in vitamin E. You can replace them with artichoke hearts.
- Zucchini is rich in vitamins and minerals and is a good source of fiber. It can be substituted with cucumber.
- Feta is a good source of protein. It can be replaced with vegan feta.
- Olive oil is a good source of healthy fats. You can substitute olive oil for avocado oil.
- Onion
- Parsley
- Lemon juice is a good source of vitamin C. You can substitute it for red or white vinegar.
- Seasonings: I used oregano, garlic powder, dried dill, black pepper, and salt.
How To Make Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette
Wash and chop the zucchini into pieces.
Heat a little olive oil in a non-stick pan over medium heat. Add the chopped zucchini, salt, and black pepper, and sauté for 7-10 minutes.
In a large salad bowl, add the cooked pasta, sautéed zucchini, diced sun-dried tomatoes, canned chickpeas, olives, and feta cheese.
To make the vinaigrette, combine olive oil, finely chopped onion, lemon juice, oregano, dried dill, garlic powder, salt, and black pepper in a mixing cup.
Transfer the mixture to the salad bowl, and combine it with the ingredients. Add diced parsley and combine.
Add the salad to 32-oz mason jars and store them in the refrigerator for 4 days. When you are ready to eat, you may heat it in the microwave for a minute and enjoy! For a detailed recipe, please take a look at the recipe card below.
Commonly Asked Questions
What are some substitutes for chickpeas? Cooked chicken breast, white beans, and cannellini beans are great options.
When combined with the vinaigrette, will the salad get soggy in the fridge after a few days? I don’t believe it would. However, you can also separate the vinaigrette from the ingredients and combine them when ready to serve.
More Salad Recipes You Will Love
Sweet Potato Chicken Salad and Tahini Mustard Dressing
Pasta Salad with Creamy Dressing and Chicken
Quinoa Salmon Salad with Balsamic Dressing
Quick and Easy Chickpea Corn Salad
Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette
Ingredients
- 3-4 cups cooked pasta
- 3 cups canned chickpeas
- 1 cup Sun-dried tomatoes
- 2-3 medium zucchini
- ½ cup feta cheese
- 1 cup olives
- ¼ cup lemon juice
- 4 Tbsp olive oil
- ⅓ cup chopped onion
- ¼ cup diced parsley
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp dried dill
- 1 ½ tsp black pepper
- salt to taste
Instructions
- Wash and chop the zucchini into pieces.Heat a non-stick pan with 1 tbsp olive oil. Add the zucchini, salt, and ½ tsp black pepper to the pan and sauté for 7-10 minutes.
- In a large salad bowl, add cooked pasta, sautéed zucchini, sun-dried tomatoes, olives, feta cheese, and chickpeas.
- In a mixing cup, combine olive oil, lemon juice, diced onion, garlic powder, oregano, dried dill, salt, and black pepper. Transfer the mixture to the salad bowl, stir, and add fresh parsley.
- Add the salad to 4-5 32-oz mason jars and store them in the refrigerator. When ready to serve, heat up for a minute in the microwave and enjoy!
