I created a Mediterranean chickpea pasta salad that is vegan, gluten free and high in protein, finished with a bright olive oil and lemon vinaigrette and full of fresh veggies, and I can’t wait to share the simple secret behind this Vegan Pasta Salad.

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I can’t stop making this Mediterranean chickpea pasta salad all summer. I use chickpea pasta so it feels hearty, and the cherry tomatoes give little pops of sweet that keep me coming back.

It’s vegan, filling and somehow light enough for a hot day, and it packs great for lunches when I dont want to think much. I call it my lazy Vegan Pasta Salad because it comes together fast, sits well in the fridge and somehow tastes better the next day.

If you like bold simple flavors you’ll want to try this, I promise it disappears fast.

Ingredients

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Chickpea pasta: high in protein and fiber, hearty bite, holds dressing well its great.
Chickpeas: creamy texture, extra fiber and plant protein, makes salad filling.
Cherry tomatoes: sweet and tangy pops, add juiciness and vitamin C.
Cucumber: cool crunch, hydrating, balances salty olives and rich oil.
Kalamata olives: briny, fruity bite, brings umami and savory depth.
Extra virgin olive oil: healthy fats, silky mouthfeel, ties flavors together nice.
Lemon juice: bright acid, wakes everything up, adds fresh citrus zing.
Vegan feta: tangy creamy note, salty contrast, optional but really tasty.

Ingredient Quantities

8 oz gluten free pasta (I like chickpea pasta), uncooked

1 (15 oz) can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 medium cucumber, seeded and diced

1/3 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and halved

1/2 cup roasted red bell pepper, chopped (jarred or fresh)

1/3 cup fresh parsley, finely chopped

1/4 cup fresh basil, chopped

1/2 cup vegan feta, crumbled (optional)

2 tbsp capers, rinsed (optional)

1/4 cup extra virgin olive oil

1 large lemon, juiced (about 3 tbsp)

1 tsp Dijon mustard

1 small garlic clove, minced

1/2 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

How to Make this

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1. Bring a large pot of salted water to a boil and cook 8 oz gluten free pasta (chickpea pasta is great) until just al dente, using the lower end of the package time. Reserve about 1/4 cup of the pasta cooking water, drain and rinse the pasta under cold water to stop cooking and cool it, then toss with a splash of olive oil so it doesnt stick.

2. While the pasta cooks whisk together the dressing: 1/4 cup extra virgin olive oil, juice of 1 large lemon (about 3 tbsp), 1 tsp Dijon mustard, 1 small garlic clove minced, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper until combined. If it feels thick add a tablespoon of the reserved pasta water to loosen it.

3. In a large bowl combine 1 can (15 oz) chickpeas drained and rinsed, 1 cup cherry tomatoes halved, 1 medium seeded and diced cucumber, 1/3 cup finely chopped red onion, 1/2 cup pitted and halved kalamata olives, 1/2 cup chopped roasted red bell pepper, 1/3 cup chopped fresh parsley and 1/4 cup chopped fresh basil.

4. Add the rinsed pasta to the bowl with the veggies and pour the lemon olive oil dressing over everything. Add a splash more of the reserved pasta water if needed so the dressing coats the pasta nicely.

5. Toss everything gently but thoroughly so the chickpeas and veggies get evenly distributed. Taste and adjust seasoning with more salt, lemon juice or pepper as needed.

6. Fold in 1/2 cup crumbled vegan feta if using and 2 tbsp rinsed capers if you like that briny pop.

7. Let the salad rest in the fridge for at least 10 to 20 minutes so the flavors meld, or up to a few hours for even better flavor. If you make it ahead give it a quick toss before serving and drain any excess liquid.

8. Serve chilled or at room temperature with extra chopped parsley or basil and a final crack of black pepper. It keeps well in the fridge for 3 to 4 days.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander/strainer to drain and rinse pasta and chickpeas
3. Large mixing bowl to combine everything
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Whisk or a jar with a lid to shake up the dressing
6. Chef’s knife and cutting board for the veggies
7. Wooden spoon or silicone spatula for tossing gently
8. Small bowl or jar to mix/hold the dressing if you prefer
9. Can opener for the chickpeas (and a towel to wipe up any spills)

FAQ

Q: Can I make this ahead of time? A: Yes, you can. Make it up to 1-2 days ahead, but for best texture toss the pasta and veggies with a little oil soon after cooking, and add the lemon dressing right before serving if you can. Stored in an airtight container it keeps 3 to 4 days in the fridge.

Q: Is this recipe gluten free? A: It is if you use gluten free pasta. Chickpea pasta is usually gluten free but always check the package. Also watch for cross contact if you have celiac disease.

Q: What if I dont have chickpea pasta or want a swap? A: No problem, use any pasta you like – regular, brown rice, lentil or other gluten free shapes. Cook to al dente so the salad doesn't get mushy.

Q: How do I stop the salad from getting soggy? A: Rinse the cooked pasta under cold water to stop cooking and wash off excess starch, undercook it slightly, toss with a tablespoon of olive oil, and keep the dressing off until just before serving if you want it extra firm.

Q: Is this salad vegan? A: Yes, if you skip the vegan feta note: the recipe as written uses vegan feta, so it's fully plant based. If you use regular feta then it's not vegan.

Q: How can I boost the flavor or change it up? A: Add more lemon or a splash of red wine vinegar, a pinch of red pepper flakes, extra garlic or fresh herbs. If you like briny notes, leave in the capers or add more olives. Taste and adjust salt and pepper at the end.

Mediterranean Chickpea Pasta Salad Recipe Substitutions and Variations

Gluten free pasta: swap with brown rice or corn pasta, or regular semolina pasta if you dont need it to be GF — chickpea pasta gives extra protein but these work fine.
Chickpeas: use cannellini or other white beans, or shelled edamame for a green, protein-rich swap.
Vegan feta: replace with dairy feta if you eat it, or marinated firm tofu, or skip and add toasted pine nuts for richness.
Fresh herbs (parsley/basil): swap parsley for dill or chopped spinach, and swap basil for fresh mint or arugula for a peppery twist.

Pro Tips

1. undercook the chickpea pasta a little and rinse it in cold water right away so it stays firm and not mushy, then toss with a tiny splash of oil so it wont clump — this keeps the texture nice even after it chills.

2. save a couple tablespoons of the pasta cooking water and use that to thin the dressing if it feels tight, the starch helps the oil and lemon cling to the pasta better so every bite gets flavor.

3. stop watery veggies from ruining the salad by seeding the cucumber and gently pressing or patting it dry, and make sure jarred roasted peppers and olives are well drained before mixing in or the salad will get soggy fast.

4. mellow the red onion quick by soaking it in the lemon juice or a splash of vinegar for 5 to 10 minutes, it loses the sharp bite and gives a brighter flavor, and fold the fresh herbs in at the end so they stay bright.

5. if you want to make it ahead do most of the mixing but hold back half the tomatoes and the vegan feta, add them just before serving so the salad keeps its texture, and keep a little extra dressing on the side to freshen it up before you eat.