Greek Chickpea Pasta Salad (Gluten-Free)

Name: Greek Chickpea Pasta Salad (Gluten-Free)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 8 oz dried chickpea pasta; ⅓ cup red onion; 1 cup sweet cherry tomatoes; 2 - 3 cups fresh arugula; 1 medium red bell pepper; 1 medium yellow or orange bell pepper; 1 medium green bell pepper; 1 ½ cups English cucumber; ½ cup kalamata olives; 4 ounces feta cheese; 2 tablespoon extra-virgin olive oil; 1 large lemon; 2 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 2 cloves garlic; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper

User Reviews

5.0

93 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
271 kcal
Course
Side Dish, Salad, Lunch, Dinner
Cuisine
Mediterranean, Greek, International

Greek Chickpea Pasta Salad (Gluten-Free)

Iris Warren

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This fresh, easy Greek chickpea pasta salad recipe is healthy, gluten-free, high in protein, and comes together in under 30 minutes! It's tossed in a tangy, light vinaigrette, filled with fresh veggies, and made with Banza chickpea pasta for extra protein.

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Ingredients

Servings

Pasta Salad:

8 oz dried chickpea pasta (fusilli, farfalle bowtie, rotini, or penne), I used Banza fusilli
⅓ cup red onion finely diced
1 cup sweet cherry tomatoes halved
2 - 3 cups fresh arugula
1 medium red bell pepper de-seeded & chopped
1 medium yellow or orange bell pepper de-seeded & chopped
1 medium green bell pepper de-seeded & chopped
1 ½ cups English cucumber sliced into quarter-moons (about 1 cucumber)
½ cup kalamata olives no pits & sliced
4 ounces feta cheese cut into ½ inch cubes or ½ cup crumbled

Greek Dressing:

2 tablespoon extra-virgin olive oil
1 large lemon juiced (~3 - 4 Tablespoons)
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon salt more to taste
¼ teaspoon black pepper more to taste

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Instructions

Bring a large pot of salted water to a boil and add pasta. Cook according to the package until pasta is al dente. When done, strain the pasta and run it under cold water to cool it. Set it to the side.
Meanwhile, make the dressing by whisking all the ingredients in a small bowl or cup. Taste it and adjust the seasonings to your liking.
Add the cooled pasta to a large mixing bowl with the red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
Pour the dressing on top and gently toss to coat. Taste and adjust seasoning to your liking by adding more lemon, salt, pepper, and/or olive oil, if desired.
For best results, place the pasta salad in the refrigerator for a least 30 minutes to marinate. If not, serve immediately and enjoy!

Notes

Cook pasta to al dente. Trust me, al dente pasta is BEST for pasta salad. I like subtracting 1 minute from the lower range of what the box says. If you overcook your pasta, it will be mushy.
Let your pasta cool completely before tossing it with the other ingredients. If it’s still warm, the hot pasta will start to cook and wilt the veggies. No one’s a fan of warm cucumber and wilted arugula, so make sure you’re tossing cold pasta into this dish.
Let pasta salad marinate in the refrigerator for at least 30 minutes, if not up to 2 hours. This is KEY for the flavor. If you do not have time, you can enjoy it right away.
Use chickpea pasta. Use high-protein chickpea pasta to make this pasta salad even higher in protein. This Banaza pasta salad is so flavorful and has 15 grams of protein per serving!
Serve it with Chicken – try this classic grilled chicken, this balsamic feta stuffed chicken, or these air fryer chicken sausages.
Serve it with Burgers – It’s Summer, and pasta salad is perfectly paired with burgers. Try these grilled turkey burgers (keto), these air fryer chicken burgers, these cilantro lime chicken burgers, or these vegetarian no-bean veggie burgers.
Storing: Store leftovers in an airtight container in the fridge for up to 5 days. DO NOT heat it; enjoy pasta salad cold.

Nutrition Information

Show Details

Calories 271kcal (14%) Carbohydrates 30g (10%) Protein 15g (30%) Fat 13g (20%) Saturated Fat 2g (10%) Monounsaturated Fat 3g Cholesterol 17mg (6%) Sodium 642mg (27%) Potassium 302mg (9%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1757IU (35%) Vitamin C 85mg (94%) Calcium 163mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 271 kcal

% Daily Value*

Calories	271kcal	14%
Carbohydrates	30g	10%
Protein	15g	30%
Fat	13g	20%
Saturated Fat	2g	10%
Monounsaturated Fat	3g	15%
Cholesterol	17mg	6%
Sodium	642mg	27%
Potassium	302mg	6%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	1757IU	35%
Vitamin C	85mg	94%
Calcium	163mg	16%
Iron	5mg	28%