Name: Chickpea Pasta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 2 cups dried chickpeas; 6 cups water, divided; 1 can olives large, whole; 2 cucumbers, quartered and diced; 1 small container cherry tomatoes; 1 bottle olive garden dressing; 1 box garden rotini; 1 ½ cups grated parmesan

We love Olive Garden Salad dressing and we were so excited to use it with our chickpeas! This is a delicious salad, that comes together quickly. We added the noodles to make this recipe more group friendly, but you could definitely leave them out if you wanted this salad to be more protein heavy.

chickpea salad recipe

In the spirit of being group friendly we also left the olives and tomatoes whole, so they were easy to eat around. (You have to love preparing food for kids.) This salad is also great leftover, we made it for Mother's Day and then packed it for lunch the rest of the week.

We do recommend grating your Parmesan fresh, it just tastes better.

Chickpea Pasta Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Author:

Palouse Brand

Looking for a great plant based salad this Summer? Look no further! This is a delicious group friendly salad, leave the noodles out and it is gluten free friendly too.

Ingredients

2 cups dried chickpeas
6 cups water, divided
1 can olives large, whole
2 cucumbers, quartered and diced
1 small container cherry tomatoes
1 bottle olive garden dressing
1 box garden rotini
1 ½ cups grated parmesan

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Directions

Soak dried chickpeas in 3 cups water for 8 hours. Drain.
Bring 3 cups of water to boil, add chickpeas and cook until tender. About 30 minutes, drain.
While cooking the chickpeas, prepare noodles as directed on packaging.
Combine chickpeas, noodles, tomatoes, olives, cucumbers, cheese and dressing.
Serve.

Comment 1

Karen Hermann on May 24, 2023

This was SO GOOD!! I altered it a bit, by adding some chopped red onions and some sprinkling of dill weed. It was awesome! Not terribly time consuming to prepare, and healthy too! This is definitely a “keeper” recipe.