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Easy Greek Pasta Salad with Chickpeas

A vibrant and refreshing pasta salad featuring chickpeas, colorful veggies, and a zesty tahini dressing perfect for meal prep or a family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Chickpeas
  • 3 cups chickpeas, rinsed and patted dry Use Goya canned chickpeas for best results.
  • 2.5 tbsp lemon juice
  • 2.5 tsp lemon zest
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the Dressing
  • 3 tbsp tahini Preferably Soom brand for its smooth texture.
  • 3/4 cup red wine vinegar Provides the most authentic tang.
  • 1.5 tsp maple syrup
  • 1 tbsp Dijon mustard Helps emulsify the dressing for a creamy finish.
For the Salad
  • 16 oz pasta Barilla rotini preferred for dressing retention.
  • 1 piece green pepper, diced into 1/2-inch pieces
  • 1 piece cucumber, peeled and sliced into 1/4-inch thick half-moons
  • 1 piece red onion, thinly sliced
  • 2 cups cherry tomatoes, halved lengthwise
  • 1/2 cup kalamata olives
  • 1/4 cup fresh parsley, chopped Fresh herbs elevate the flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Dry the chickpeas with paper towels.
  3. Season the chickpeas with lemon juice, lemon zest, garlic powder, oregano, salt, and pepper until evenly coated.
  4. Spread chickpeas on a baking sheet in a single layer and roast for 20-30 minutes, stirring halfway through.
  5. Cook pasta in salted water according to package directions until al dente.
  6. Drain and rinse the pasta under cold water, then set aside.
  7. Whisk together tahini, red wine vinegar, maple syrup, Dijon mustard, oregano, salt, and pepper until smooth.
  8. Dice, peel, and slice all vegetables into bite-sized pieces.
Combining
  1. In a large bowl, toss cooled pasta with half of the dressing.
  2. Add all vegetables and roasted chickpeas, drizzle with the rest of the dressing, and toss gently until coated.
  3. Let the salad rest for at least 15 minutes in the fridge.

Notes

Serve with grilled chicken or shrimp, crusty bread, and a glass of chilled white wine. Store leftovers in an airtight container in the fridge for up to 3-5 days.