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Chickpea Pasta Salad
Serves 4-6
4.68
from
40
votes
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Servings
4
Ingredients
1x
2x
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Salad
8
oz
annelini pasta
or desired shape, cooked and fully cooled
3
small seedless cucumbers
small diced
4
oz
feta cheese
crumbled
1
(15oz)
can garbanzo beans
drained and rinsed
½
cup
chopped marinated artichoke hearts
½
cup
sliced green castelvetrano olives
½
cup
sliced sundried tomatoes
¼
cup
chopped dill
¼
cup
chopped parsley
3
scallions
tops and bottoms thinly sliced
Dressing
1
Tbsp
honey
1
tsp
dijon mustard
3
Tbsp
red wine vinegar
Zest of one lemon
2
Tbsp
lemon juice
½
cup
olive oil
½
tsp
kosher salt
½
tsp
fresh black pepper
Instructions
Add pasta, cucumbers, feta, garbanzo beans, artichokes, olives, sundried tomatoes, dill, parsley, and scallions to a large bowl. Set aside.
In a small bowl whisk, honey, dijon, vinegar, lemon zest, lemon juice, olive oil, salt and pepper until combined.
Pour dressing over the salad and toss to combine.
Taste the salad and add additional salt and pepper if desired. Enjoy!
This can be made ahead and stored in the fridge! Toss and season with more salt, pepper, olive oil, and/or vinegar if needed before serving.
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