Gluten-Free Chickpea Pasta Salad
Bright, zesty, and packed with vibrant flavors, this gluten-free chickpea pasta salad is a perfect balance of hearty chickpea pasta, crisp veggies, and a tangy lemon-herb dressing. Ideal for picnics, meal prep, or a refreshing side dish, it’s a wholesome crowd-pleaser!
Total Time: 20 minutes
Prep Time: 10 minutes
Difficulty: Easy
Servings: 4
Nutrition Values (Per Serving)
• Calories: 350 kcal
• Protein: 14g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 8g
• Sugar: 5g
Note: Values are approximate and depend on specific brands used.
Ingredients
• 8 oz gluten-free chickpea pasta (such as rotini or penne)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• ½ cup canned chickpeas, rinsed and drained
• ¼ cup Kalamata olives, pitted and halved (optional)
• ¼ cup crumbled feta cheese (optional, omit for vegan)
• ¼ cup fresh parsley, chopped
• Dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard (gluten-free certified)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
Utensils
• Large pot (for boiling pasta)
• Colander
• Large mixing bowl
• Small bowl or jar (for dressing)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk or fork
• Tongs or large spoon
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package instructions (usually 7-9 minutes). Drain in a colander and rinse under cold water to cool and prevent sticking. Set aside.
2. Prep the Veggies: While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, chop red onion, and rinse chickpeas. Place all in a large mixing bowl. Add olives and feta, if using.
3. Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
4. Assemble the Salad: Add the cooled chickpea pasta to the bowl with the veggies. Pour the dressing over the top and toss gently with tongs or a large spoon to coat evenly. Stir in fresh parsley.
5. Chill or Serve: For best flavor, refrigerate the salad for 10-15 minutes before serving to let the flavors meld. Alternatively, serve immediately. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
6. Garnish and Enjoy: Serve chilled or at room temperature, garnished with extra parsley or a sprinkle of feta, if desired.
Tips:
• Swap veggies for favorites like zucchini, spinach, or roasted red peppers.
• Add grilled chicken, shrimp, or tofu for extra protein (ensure gluten-free preparation).
• Store leftovers in an airtight container in the fridge for up to 3 days; stir before serving.
This gluten-free chickpea pasta salad is a fresh, protein-packed dish that’s as versatile as it is delicious—perfect for any occasion!
