Chickpea Pasta Salad: A Mediterranean-Inspired Delight
Ever wondered how to whip up a protein-packed, veggie-loaded salad that’s both satisfying and refreshing? Look no further than this Chickpea Pasta Salad!
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4-6
Difficulty: Easy
Dietary tags: Vegetarian, Vegan-optional, Gluten-free option
Equipment Needed:
• Large pot
• Colander
• Mixing bowl
• Whisk
• Cutting board and knife
Pro tip: No whisk? Use a fork to blend your dressing.
Ingredients:
• 225g (8 oz) brown rice pasta or chickpea pasta
• 1 can (425g / 15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/2 cup olives, 1 bell pepper, 8 oz artichoke hearts
Substitutions:
• Pasta: Any short pasta shape works
• Chickpeas: Swap for white beans if you prefer
Method:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (usually 8-10 minutes).
2. While the pasta cooks, chop your veggies and whisk together the dressing (olive oil, vinegar, garlic, oregano, salt, and pepper) in a small bowl.
3. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water.
4. In a large bowl, combine the cooled pasta, chickpeas, tomatoes, cucumber, and red onion.
5. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
6. Serve immediately or chill for 30 minutes to let the flavors mingle.
Crucial Tips:
• Don’t overcook the pasta – nobody likes a mushy salad!
• Taste as you go – everyone’s palate is different.
• For best flavor, let the salad sit for at least 15 minutes before serving.
Storage:
Keep refrigerated in an airtight container for up to 3 days. The flavors actually improve overnight!
Scaling:
This recipe doubles easily for a crowd. Just make sure your mixing bowl is big enough!
Common Mistakes:
• Skimping on salt in the pasta water – it should taste like the sea!
• Not rinsing the pasta – this stops the cooking and prevents a gummy salad.
• Over-dressing the salad – you can always add more, but you can’t take it away.
Variations:
• Greek-style: Add crumbled feta and kalamata olives
• Protein boost: Toss in some diced grilled chicken or tofu
• Spicy kick: Sprinkle with red pepper flakes or add diced jalapeño
I’ve made this salad more times than I can count, and it never fails to impress. It’s my go-to for potlucks, picnics, and meal prep. The combination of chewy pasta, creamy chickpeas, and crunchy veggies is downright addictive.
One summer, I brought this to a beach barbecue. As we sat on the sand, watching the waves and munching on this salad, my friend turned to me and said, “This tastes like sunshine in a bowl!” I couldn’t have put it better myself.
Remember, cooking is all about having fun and making it your own. Don’t be afraid to play around with the ingredients. Maybe you’ll discover your own perfect combination!
So, are you ready to dive into this Mediterranean-inspired bowl of goodness? Trust me, your taste buds (and your friends) will thank you!
