Cold Chickpea Pasta Salad
This chickpea pasta salad is made with tender pasta noodles, fresh veggies, and a refreshing, creamy Greek yogurt dressing. Tossed together in minutes, it’s the best summer recipe for picnics, barbecues, and meal prep!
This chickpea greek salad is one of the best ways to use up all the produce you bought from your local farmer’s market and is coated in a finger-licking good greek yogurt dressing instead of mayo found in most pasta salads (except my yogurt potato salad). It works as a side, and with the chickpeas it’s substantial enough to be the main.
Ingredients for Chickpea Pasta Salad
- Pasta - Any type of pasta will work in this chickpea cucumber salad. For the best results, I recommend using short noodles.
- Greek yogurt - Make sure to use plain flavored. This replaces the mayo in a traditional pasta salad. It has the same creaminess and more tang.
- Produce - Red onion, bell pepper, and cucumber add color and crunch. Chop them small so they end up in every bite.
- Chickpeas - Also known as garbanzo beans, these add a soft, poppable texture and are what turn this from a side into lunch.
How to make Pasta Salad with Chickpeas
The only cooking is boiling the pasta. Everything else is chopping and tossing.
What type of pasta is best for pasta salad?
A short noodle is typically best for pasta salads. I like to use rotini, spirals, penne, elbow, or shells for this chickpea pasta salad. Something long or large like spaghetti or linguine noodles are best served warm so they aren't great for pasta salad.
Regular, gluten free, or chickpea pasta all work. I used chickpea pasta here, and it holds up a little better in the fridge than wheat pasta.
Whichever type of pasta you choose, make sure to cook it to al dente so it doesn't get mushy once mixed with the dressing.
Making Chickpea Yogurt Salad ahead of time
You can easily make this chickpea cucumber salad ahead of time. I recommend preparing the yogurt dressing as directed in a bowl or jar with a lid. Store it in the fridge along with the cooked noodles and chickpeas. When ready to serve, give the dressing a few big stirs, toss it with the noodles and chickpeas, and serve.
Cold Chickpea Pasta Salad Variations
- Toss in sliced chicken or shrimp to make it dinner.
- Sprinkle some feta cheese crumbles over the chickpea cucumber salad.
- Add tofu or white beans to keep it vegetarian but heartier.
- Gently stir in avocado chunks once the dressing is tossed with the pasta.
Can I use a plant-based yogurt?
To make this pasta salad vegan, use a plant-based yogurt. You will want to use a Greek-style yogurt which will be thicker and will provide similar results.
Tips for Making Pasta Chickpea Salad
- Cook the pasta to al dente. This means the pasta is just done with a little bit of chewiness. This is best for pasta salad and helps the noodles from getting mushy after they’re tossed with the dressing.
- Finely chop the vegetables that are being mixed into the salad. This allows for little pieces of the vegetables to be tossed throughout.
- Add a splash of warm water to the pasta salad if it’s too thick to help toss the dressing.
What to Serve with Cold Chickpea Pasta Salad
My glazed peach salmon, ground chicken burgers, pesto chicken sliders, bbq chicken thighs, and air fryer salmon would be great with this pasta salad.
How to Store
Store leftovers in an airtight container in the fridge for up to a week. When ready to enjoy, add a splash of warm water, and gently toss the noodles to loosen up the yogurt dressing.
For more pasta recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Cold Chickpea Pasta Salad
Equipment
- 1 Pot
Ingredients
- 8 oz pasta noodles - I used chickpea pasta but any noodles will work
- ⅔ cup greek yogurt - plain and unsweetened (I used 0%)
- 1 lemon - juiced (approx. 4 Tbsp)
- 4 tablespoon dill - finely chopped
- ½ teaspoon sea salt
- ¼ cup red onion - finely chopped
- 1 red bell pepper - finely chopped
- 1 cucumber - cut into small pieces
- 15 oz can chickpeas - drained and rinsed
Instructions
- Prepare the pasta al dente according to directions. Strain and let the noodles cool slightly (you want them to be almost room temperature when tossing them in the dressing).8 oz pasta noodles
- Prepare the dressing while the pasta is cooking by mixing together the greek yogurt, lemon juice, dill, and sea salt in a cup or jar.⅔ cup greek yogurt, 1 lemon, 4 Tbsp dill, ½ tsp sea salt
- In a large mixing bowl, add the red onion, red bell pepper, cucumbers, and chickpeas (make sure to drain and rinse them). Pour the dressing over top and gently toss to combine¼ cup red onion, 1 red bell pepper, 1 cucumber, 15 oz can chickpeas
- Run some cold water over the pasta noodles if needed to loosen them up. Add the noodles to the bowl with the dressing and toss well to coat.
- Serve cold with extra dill on top, if desired, and enjoy!
Comments
No Comments