Chickpea pasta salad is an easy and tasty meal you can enjoy any time. It’s made with cooked pasta, fresh veggies, chickpeas, and a simple homemade dressing. You can serve it for lunch, dinner, or as a side dish when you have guests. It’s light, full of flavor, and comes together in less than an hour.
Why We Love This Chickpea Pasta Salad Recipe
You’ll love this chickpea pasta salad for more reasons than one. It’s not only healthy and full of flavor, but it’s also incredibly flexible. You can prep it ahead of time and keep it ready in the fridge for a few days. That means easy lunches, light dinners, or even quick snack portions when hunger hits.
What really makes this salad shine is the dressing. It’s tangy, garlicky, and just the right amount of herby. Combined with tender pasta shells, crisp veggies, and creamy, smoky cheese, each bite feels like a refreshing break from heavy meals.
This recipe also welcomes modifications. Not a fan of summer squash? No problem. Want to add roasted red peppers or olives? Go for it. Chickpea pasta salad invites you to make it your own, while still delivering something that feels complete and satisfying every single time.
Ingredients about Chickpea Pasta Salad
This chickpea pasta salad uses a handful of simple pantry and fresh items that come together in harmony. The dressing brings the zest, while the veggies and pasta provide texture and body.
For the Dressing:
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- ½ teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup olive oil
For the Pasta Salad:
- ½ pound medium shell pasta, cooked and drained
- 1 can chickpeas, drained and rinsed
- 1 large shallot, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small summer squash, thinly sliced
- 1 pint tomatoes, quartered
- 8 to 16 ounces smoked provolone, diced
- 1 cup fresh basil leaves, torn
How to Make Chickpea Pasta Salad Directions
Making chickpea pasta salad doesn’t take much effort, but it pays off with layers of flavor and texture. You’ll start with the dressing, prep the pasta, marinate your veggies, and then bring everything together in one bowl.
Step 1: Make the Dressing
In a medium-sized mixing bowl or glass jar, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, oregano, dill, salt, and pepper. Keep whisking until everything is fully combined. Then, slowly stream in the olive oil while continuing to whisk. This helps the dressing emulsify, giving it that creamy texture that clings beautifully to the salad.
Set the dressing aside or store it in the fridge if you’re making it in advance. It holds up well for a week—just shake or stir before each use.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil and add the shell pasta. Cook according to the package instructions until it’s just al dente. Drain it well and set it aside to cool slightly. You don’t want it hot when mixing everything, as it may wilt the vegetables too much or melt the cheese.
Step 3: Marinate the Vegetables
In a large mixing bowl, combine the thinly sliced shallots, zucchini, and summer squash. Pour in a few tablespoons of the dressing and toss everything gently. Let the veggies marinate for at least 10 to 15 minutes. This helps soften them slightly and infuse them with flavor.
Step 4: Add Tomatoes and Cheese
While the vegetables are soaking up the dressing, quarter your tomatoes and dice the smoked provolone. If you like your cheese in bigger chunks for more texture, cut it into cubes. Prefer it blended throughout? Dice it smaller. Tear your basil leaves into pieces so they release more aroma when added later.
Step 5: Assemble the Salad
Once the pasta is slightly cooled and the vegetables are marinated, it’s time to bring it all together. Add the pasta into the bowl with the zucchini, squash, and shallots. Then add in the chickpeas, tomatoes, provolone cheese, and basil. Pour in about half of the dressing and toss everything gently to combine. Make sure all ingredients are coated evenly.
Step 6: Final Touches
Taste the salad. If it needs more dressing or seasoning, adjust accordingly. You can always save some of the dressing to add right before serving, especially if the salad has been stored in the fridge for a day or two. The pasta tends to absorb some of the dressing over time, so a little refresh helps bring it back to life.
How to Serve Chickpea Pasta Salad
This salad works beautifully in almost any setting. You can serve it chilled, at room temperature, or even slightly warmed if preferred. It’s the kind of dish that fits well with outdoor picnics, potlucks, or light dinners.
If you’re serving it as a main meal, consider adding a slice of whole grain bread or some grilled vegetables on the side. For gatherings, place it in a large serving bowl and top it with a few extra torn basil leaves or a drizzle of olive oil for presentation. You can also serve individual portions in small bowls or jars for a more portable, ready-to-eat option.
You’ll notice how the chickpeas give the dish a hearty base, while the fresh vegetables bring a lively crunch. Every bite is packed with flavor, and yet it feels light and nourishing. Whether it’s lunch, a side dish, or a quick snack between meals, this chickpea pasta salad makes a dependable, flavorful choice.
Expert Tips: Chickpea Pasta Salad
- Marinate Your Veggies: Don’t skip the step where you toss the raw veggies with dressing and let them sit. It softens them slightly and makes them much more flavorful.
- Don’t Overcook the Pasta: Keep the pasta slightly firm to the bite. Overcooked pasta can get mushy after mixing with the dressing and sitting in the fridge.
- Use High-Quality Olive Oil: Since the dressing plays such a big role in flavor, choose a good olive oil. It makes a noticeable difference in taste.
- Customize Your Cheese: Smoked provolone adds a bold touch, but feel free to substitute it with mozzarella, feta, or even a dairy-free version if needed.
- Make It Ahead: This salad tastes even better after a few hours in the fridge. If making for a party or weekday lunch, prep it the night before.
How to Store Chickpea Pasta Salad
Storing chickpea pasta salad is simple and convenient. Just transfer any leftovers into an airtight container and place it in the refrigerator. It stays fresh for up to 3 to 4 days.
If you plan on enjoying the salad over a few days, keep a little bit of dressing separate. Before eating, add a spoonful of the reserved dressing and toss well. This helps refresh the flavors and keep the salad from tasting dry. Avoid freezing this salad, as the texture of the pasta and vegetables may change.
Variation of Chickpea Pasta Salad
This recipe is versatile and welcomes changes. You can easily swap ingredients to suit your taste, what you have on hand, or dietary preferences.
- Add More Protein: Toss in grilled chicken, tofu, or hard-boiled eggs for an extra boost of protein.
- Swap the Pasta: Use whole grain, gluten-free, or even chickpea pasta for a different base. Shells work well, but so do rotini or penne.
- Change Up the Veggies: Add cucumbers, bell peppers, or roasted red peppers for extra crunch and color.
- Try Different Herbs: While basil is a classic choice, fresh parsley, mint, or chives can offer a new flavor twist.
- Make It Spicy: If you like heat, add a pinch of red pepper flakes to the dressing or mix in sliced jalapeños.
These variations let you reinvent the salad every time, keeping it exciting and customized to your liking.
Frequently Asked Questions about Chickpea Pasta Salad
Can you make chickpea pasta salad ahead of time?
Yes, this salad is perfect for making in advance. In fact, the flavors improve as it sits in the fridge for a few hours. Just give it a quick toss before serving.
Is chickpea pasta salad healthy?
Absolutely. It includes plant-based protein from chickpeas, fiber-rich pasta, fresh vegetables, and a homemade dressing with olive oil. It’s a balanced and wholesome dish.
What’s the best pasta for chickpea pasta salad?
Medium shells are ideal because they hold onto the dressing and ingredients well. However, you can use rotini, penne, or any short pasta you like.
How long does chickpea pasta salad last in the fridge?
Stored in an airtight container, it stays fresh for about 3 to 4 days. Keep some dressing on the side to freshen it up before serving.
Can I freeze chickpea pasta salad?
It’s not recommended. Freezing can affect the texture of the pasta and vegetables. It’s best enjoyed fresh or within a few days of preparation.
Chickpea Pasta Salad
Equipment
- Mixing Bowl
- Pot
- Whisk
Ingredients
- 1/4 cup red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 pound medium shell pasta cooked and drained
- 1 can chickpeas drained and rinsed
- 1 large shallot thinly sliced
- 1 small zucchini thinly sliced
- 1 small summer squash thinly sliced
- 1 pint tomatoes quartered
- 8 to 16 ounces smoked provolone diced
- 1 cup fresh basil leaves torn
Instructions
- In a mixing bowl, whisk together red wine vinegar, minced garlic, Dijon mustard, honey, oregano, dill, salt, and pepper. Slowly stream in olive oil while whisking to emulsify.
- Cook the shell pasta in salted water until al dente. Drain and cool slightly.
- In a large bowl, combine sliced shallots, zucchini, and summer squash. Add a few tablespoons of dressing and let marinate for 10-15 minutes.
- Add quartered tomatoes, diced provolone, and torn basil to the marinated veggies.
- Combine the cooled pasta and chickpeas with the vegetable mixture. Pour in half the dressing and toss gently to combine.
- Taste and adjust seasoning or add more dressing as needed before serving.