Pasta Chickpea Salad

Chickpea pasta salad with greek yogurt dressing and mix ins.

5 from 1 vote

Make this simple chickpea pasta salad with just nine ingredients in less than 15 minutes for an easy side dish or main course!

Prep Time5

Cook Time5

Total Time10

Course: Dinner, Lunch, Side Dish

Cuisine: American, Greek

Keyword: chickpea cucumber salad, chickpea greek salad, chickpea pasta salad

Servings: servings

Calories: 235kcal

Author: Ansley Beutler

Equipment

1 Pot

1 Small Bowl

1 Large Bowl

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 tablespoon dill, ½ teaspoon 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 combine
¼ 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!

Notes

Storing : 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.

Nutrition