Flavorful Green Goddess Pasta Chickpea Salad
This vibrant salad combines tender pasta, protein-rich chickpeas, crisp veggies, and a creamy homemade Green Goddess dressing made with herbs, yogurt, lemon, and avocado. It’s light yet satisfying — perfect for lunch, picnics, or meal prep.
⏱️ Time
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
For the Salad:
2 cups short pasta (like fusilli, penne, or farfalle)
1 can (400 g) chickpeas, drained and rinsed
1 cup baby spinach, chopped
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely sliced
¼ cup feta cheese, crumbled (optional)
2 tbsp toasted pine nuts or slivered almonds
For the Green Goddess Dressing:
1 ripe avocado
½ cup Greek yogurt (or plain yogurt)
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar (optional, for tang)
1 small garlic clove
¼ cup fresh parsley leaves
¼ cup fresh basil leaves (or cilantro for a twist)
2 tbsp chopped green onions
Salt and pepper, to taste
2–3 tbsp water, to thin as needed
Instructions
1. Cook the Pasta
Boil pasta in salted water according to package directions until al dente.
Drain, rinse under cool water, and set aside.
2. Prepare the Green Goddess Dressing
In a blender or food processor, combine avocado, yogurt, olive oil, lemon juice, vinegar, garlic, parsley, basil, green onions, salt, and pepper.
Blend until smooth and creamy. Add water a tablespoon at a time to reach your desired consistency.
3. Assemble the Salad
In a large bowl, add cooked pasta, chickpeas, spinach, cucumber, tomatoes, and onion.
Pour the dressing over and toss until everything is evenly coated.
4. Finish and Serve
Top with crumbled feta and toasted pine nuts.
Serve immediately or chill for 30 minutes for best flavor.
Notes & Tips
Make it vegan: Use dairy-free yogurt and skip the feta.
Add greens: Kale, arugula, or herbs like dill and mint make it even more refreshing.
Add protein: Grilled chicken, salmon, or tofu pairs perfectly.
Make-ahead friendly: Keeps in the fridge for up to 3 days; just toss again before serving.
Frequently asked questions FAQs
Q: Can I use canned or dry chickpeas?
Yes — canned chickpeas are easiest. If using dry, soak and cook them until tender first.
Q: Can I make the dressing ahead of time?
Absolutely. It stays fresh for up to 3 days in the fridge in a sealed jar.
Q: Can I use other pasta types?
Yes — whole wheat, lentil, or gluten-free pasta all work beautifully.
Nutritional Information
Calories: 380 kcal
Protein: 14 g
Fat: 17 g
Carbohydrates: 45 g
Fiber: 9 g
Sugars: 5 g