Summer Greek Chickpea Pasta Salad
Summer Greek Chickpea Pasta Salad
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
Calories
290
Fresh, filling, and fridge-friendly. The kind of pasta salad that actually gets better overnight.
This is your official go-to for late summer dinners, fridge-raids, and anything that calls for a no-fuss, high-flavor side. It’s Greek-ish in spirit, Midwest in practicality, and made from ingredients you probably already have.
We’re talking red lentil spiral pasta for a little protein punch, crispy roasted chickpeas, muffaletta olive salad for bold brine, a handful of garden herbs, and a very generous glug of olive oil. It’s tangy, crunchy, savory, and a little chaotic, in the best way.
Ingredients
- 8 oz red lentil spiral pasta
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil (for roasting chickpeas)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Greek seasoning blend (or mix of dried oregano, garlic powder, lemon zest)
- 1 cup diced ripe tomatoes
- 1/2 cup muffaletta olive salad (or chopped olives + giardiniera)
- 1/2 cup marinated red onions (see below)
- 1/2 cup chopped radicchio
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- 3 tbsp olive oil (for dressing)
-
Marinated Red Onions: ½ small red onion, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 clove garlic (smashed), 1 tsp dried oregano, pinch of salt, and pinch of sugar
Directions
- Bring a pot of salted water to a boil. Cook the red lentil pasta according to package directions until al dente. Rinse with cold water and set aside.
- Toss chickpeas with olive oil, salt, pepper, and Greek seasoning. Spread on a sheet pan and roast at 400°F for 25–30 minutes, shaking halfway through. They should be golden and crisp.
While the chickpeas are baking, prep your red onions. Let them marinate while you prep everything else or do this a day ahead if you want even more flavor.
In a large mixing bowl, combine the cooked pasta, tomatoes, olive salad, radicchio, marinated onions (with some of its brine), and herbs. Drizzle with olive oil and toss to coat.
- Just before serving, sprinkle the crispy chickpeas over the top. Add a final pinch of salt or a splash of vinegar if needed.
Recipe Note
- This pasta salad holds up beautifully in the fridge, just save the chickpeas to add right before eating.
- If you want more richness, crumble in a little feta or toss in a few grilled shrimp.
- If you don’t have red lentil pasta, use any short pasta you like, fusilli, orecchiette, or even bowties.
- Radicchio brings bitterness, but if you want something milder, swap for spinach or arugula.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 290
- Fat
- grams
- 14%
- Protein
- grams
- 11%
- Carbs
- grams
- 30%
- Fiber
- grams
- 7%
- Sugar
- grams
- 3%