Chickpea Pasta Salad

Chickpea Pasta Salad


81 people made this

About this recipe: This is a Greek-inspired pasta salad that is perfect for summer lunching, picnics, packed lunches, barbecues and more. It is also wonderful with chopped fresh mint, if you have some to hand.


Serves: 6 

  • 1 1/2 (400g) tins, drained
  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 150g feta cheese, crumbled
  • 140g pitted black olives
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 120ml olive oil
  • 60ml fresh lemon juice
  • 100g macaroni

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
  2. Bring a saucepan of lightly salted water to the boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
  3. Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavours.

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Reviews (1)


So simple but full of flavour, loved it! Sun dried tomatoes also work very well in this salad - 16 Jul 2013

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