Mediterranean Pasta Salad with Chickpeas

Robust in flavours, this easy Mediterranean Pasta Salad is absolutely full of flavour! This salad is delicious after an hour of sitting in the refrigerator and pairs well with chicken, fish or can easily stand on it’s own as a meal.

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

If you’re looking for an easy pasta salad recipe, then you’ve gotta try this one. A recipe that has been tested over multiple times at family occasions, you will have everyone asking you for this recipe!

This salad goes beautifully with my Amazing Chicken Kabobs. You can serve them on the side of this salad, or chop them up and toss them in the salad for a delicious meal.


  • you don’t need any fancy equipment to make this recipe. Once you’ve cooked the pasta, the remaining ingredients are all assembled by hand.
  • this salad can easily become a main course by adding chopped chicken or salami and mixing it into the salad.
  • this recipe has the perfect balance of pasta to other ingredients.

Ingredients & notes for this recipe

Ingredients for making Chickpea pasta salad mediterranean style.
  • Bowtie pasta is suggested for this recipe, however you can change it up and use rotini, penne or any bite-sized pasta.
  • Black or green olives can be used. Our favourite is kalamata olives
  • Use regular tomatoes or cherry tomatoes in this recipe.
  • Fresh herbs is definitely the favourite, however you can substitute dried herbs as well, keeping in mind that you will need 1 tbsp. of fresh herbs to 1 tsp. of dried herbs.
  • Feta cheese – if you’re out of feta cheese or looking for a delicious substitute in this salad, we’ve rounded up the best substitutes for feta cheese to help you out!
Chopped tomatoes, red onions, red and yellow peppers, fresh chopped parsley and basil on white plate.


Four easy steps for making this recipe:

  1. Cook the pasta.
  2. Chop the veggies.
  3. Make the dressing.
  4. Toss together, then refrigerate.
Should you rinse pasta for cold pasta salad?

Yes. Rinsing the pasta and allowing it to drain completely will stop it from sticking.

Is it best to make pasta salad the day before?

Pasta salad is best enjoyed the same day although you can make it the day before and refrigerate it overnight.

Mediterranean Pasta Salad with Garbanzo Beans in yellow bowl.


Quinoa Spinach Salad with Avocado

Spinach & Strawberry Salad with Honey Mustard Chicken

Creamy Potato Salad

I would love to hear your feedback! Please take a moment to drop a comment and a star rating below.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Pasta Salad With Chickpeas

  • Author: Sandra Flegg
  • Total Time: 37 minutes
  • Yield: 12 servings


Fresh herbs and fresh colourful veggies make this a beautiful-looking and tasty salad to take along to a bbq or family picnic.


16 oz. (454 g) Bowtie Pasta, cooked

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1/2 red onion, sliced

1 English cucumber, chopped or sliced

2 cups chopped tomatoes

2 tbsp. fresh parsley, chopped finely

1/2 tsp. dried oregano

2 tbsp. chopped fresh basil

1/3 cup black olives, pitted and sliced

1/3 cup chick peas (rinsed)

1/4 cup oil-packed sun-dried tomatoes, chopped

1/2 cup feta cheese, crumbled


3 tbsp. red wine vinegar

1/3 cup extra virgin, light olive oil

2 tbsp. lemon juice

1 tsp. honey

1 tsp. dijon mustard

1/2 tsp. oregano

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground pepper

Pinch red pepper flakes


1. Cook pasta until al dente according to package directions.  Rinse under cold water, drain and set aside in large bowl for mixing the salad together. 

2. In a separate bowl place chopped cucumber, red and yellow peppers, feta cheese, red onion, black olives, sun-dried tomatoes, fresh parsley, 1/4 tsp. oregano and fresh basil.  Add in chick peas. 

3. For dressing mix all of the dressing ingredients together in a glass mixing bowl, whisk until all ingredients are well blended. Add salt and pepper to taste. 

4. Add the chopped ingredients to the pasta then pour the dressing over top.  Mix well to coat all of the pasta.  

5. Refrigerate at least one hour before serving. 



  • Penne pasta or rotini pasta may be substituted for the bowtie pasta.

Storage instructions:

  • Salad may be stored in the refrigerator for up to three days in a covered container. This pasta salad is not suitable for freezing.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Salads
  • Cuisine: Mediterranean


  • Serving Size: 2 cups
  • Calories: 216
  • Sugar: 4.1 g
  • Sodium: 407.7 mg
  • Fat: 19.6 g
  • Saturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 9.3 g
  • Fiber: 2.3 g
  • Protein: 3.2 g
  • Cholesterol: 12.1 mg

Keywords: pasta salad


  1. Dry. I used less than one pound of uncooked pasta but the same amount of dressing in the recipe. I didn’t add fresh tomatoes because I didn’t want them getting mushy in the leftover salad, and my cucumber went missing between my grocery cart and home. (It would have had the next-day-mush issue as well.) While those ingredients might have added more water, they wouldn’t have added to the creamy mouth feel — a hallmark of pasta salad. I also needed to add a hearty shake of Greek Seasoning Blend to amp up the flavor. The sundried tomatoes, farfalle and garbanzos had a delightful texture. Verdict: Keep the salad Ingredients, ditch the dressing recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star