This Mediterranean chickpea pasta salad is a delicious side dish that is bursting with yummy flavors, like chickpeas, feta, sun-dried tomatoes and cucumbers. This pasta salad is full of fiber, protein and lots of other nutrients. The lemon tahini dressing adds a creaminess to the dish and the fresh vegetables and sun-dried tomatoes give it a freshness.
This dish is great for picnics, barbecues or potlucks. I like to bring it to potlucks for a different flavor profile than others typically bring.
This dish can be made ahead of time and the flavors marinate and taste even better the longer it sits in the refrigerator. It will last 2-3 days in the refrigerator.
What you need to make Mediterranean chickpea pasta salad:
Serves 6 people
- 8 ounces chickpea pasta – rotini
- 1/2 cup chickpeas – skins left on or taken off
- 1 teaspoon oregano
- 3 green onions – sliced thinly
- 2 peperoncini peppers – finely diced
- 1 cup cucumbers – cut into small chunks
- 1/2 cup black olives – sliced
- 1/2 cup sun dried tomatoes – diced
- 1/4 cup feta
For lemon tahini dressing:
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- pinch of salt
- 3 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Cook the pasta, drain and set aside to cool.
- Once cooled, add pasta, chickpeas, oregano, green onions, peperoncini peppers, cucumbers, black olives, sun dried tomatoes and feta cheese together in a bowl.
- In a small bowl, mix together the tahini, lemon juice, salt, olive oil, honey and balsamic vinegar and when it’s mixed pour over the pasta salad mixture and stir well.
- Chill until service.
Mediterranean Chickpea Pasta Salad
Delicious combination of Mediterranean inspired flavors with a creamy lemon tahini dressing.
Servings: 6 people
Ingredients
- 8 ounces chickpea pasta – rotini
- 1/2 cup chickpeas – skins left on or taken off depending on preference
- 1 teaspoon oregano
- 3 green onions – sliced thinly
- 2 peperoncini peppers – finely diced
- 1 cup cucumbers – cut into small chunks
- 1/2 cup black olives – sliced
- 1/2 cup sun dried tomatoes – diced
- 1/4 cup feta
- For lemon tahini dressing:
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- pinch of salt
- 3 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Cook the pasta, drain and set aside to cool.
- Once cooled, add pasta, chickpeas, oregano, green onions, peperoncini peppers, cucumbers, black olives, sun dried tomatoes and feta cheese together in a bowl.
- In a small bowl, mix together the tahini, lemon juice, salt, olive oil, honey and balsamic vinegar and when it’s mixed pour over the pasta salad mixture and stir well.
- Chill until service.