Go Back
A delicious plate of Greek Chickpea Pasta Salad (Gluten-Free)

Greek Chickpea Pasta Salad (Gluten-Free)

A vibrant and healthy Greek Chickpea Pasta Salad that’s gluten-free and packed with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 271
Ingredients Method Notes

Ingredients
  

  • 227 g dried chickpea pasta
  • 55 g red onion finely diced
  • 150 g sweet cherry tomatoes halved
  • 150 g fresh arugula to taste
  • 1 medium red bell pepper de-seeded & chopped
  • 1 medium yellow or orange bell pepper de-seeded & chopped
  • 1 medium green bell pepper de-seeded & chopped
  • 180 g English cucumber sliced into quarter-moons
  • 75 g kalamata olives no pits & sliced
  • 113 g feta cheese cut into ½ inch cubes or crumbled
  • 30 ml extra-virgin olive oil
  • 1 large lemon juiced (~3 - 4 Tablespoons)
  • 30 ml red wine vinegar
  • 5 g dijon mustard
  • 2 cloves garlic minced
  • 5 g dried oregano
  • 2 tsp salt more to taste
  • 1 tsp black pepper more to taste

Method
 

  1. Bring a large pot of salted water to a boil and add pasta. Cook according to the package until pasta is al dente.
  2. When done, strain the pasta and run it under cold water to cool it. Set it to the side.
  3. Meanwhile, make the dressing by whisking all the ingredients in a small bowl or cup. Taste it and adjust the seasonings to your liking.
  4. Add the cooled pasta to a large mixing bowl with the red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
  5. Pour the dressing on top and gently toss to coat. Taste and adjust seasoning to your liking by adding more lemon, salt, pepper, and/or olive oil, if desired.
  6. For best results, place the pasta salad in the refrigerator for at least 30 minutes to marinate. If not, serve immediately and enjoy!

Notes

This salad tastes even better after marinating in the fridge for a while, allowing the flavors to meld together beautifully.