Chickpea pasta salad

    20 min

    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.

    88 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (63)


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


    This was even better than I thought it would be. The dressing, with the lemon juice, was a light and refreshing departure from vinegar-based dressings. I left out the feta, but added chopped yellow pepper and cucumber, as well as fresh oregano and parsley. We and our out of town guests loved it. Just delicious, and a pretty and colorful addition to the plate.  -  04 Jul 2008  (Review from Allrecipes US | Canada)


    Great recipe! Next time I make it, though, I will reduce the amt. of salt (was a little salty), and add some chopped cucumber. I cut the black olives in half. I'll definitely make this again!  -  25 Apr 2001  (Review from Allrecipes US | Canada)