Greek-Style Pasta Salad with Chickpeas, Cucumber & Tomatoes
This vibrant Greek-inspired pasta salad brings together tender pasta, creamy chickpeas, crisp cucumber, juicy tomatoes, and tangy feta in a bright lemon-herb dressing. It’s protein-rich, vegetarian, and bursting with Mediterranean freshness — ideal as a main dish or side.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Salad
2 cups cooked pasta (rotini, penne, or fusilli work best)
1 cup canned chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup kalamata olives, sliced (optional)
½ cup feta cheese, crumble
2 tbsp chopped fresh parsley or dill
For the Greek Dressing
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1 garlic clove, minced
½ tsp dried oregano
¼ tsp Dijon mustard (optional, for creaminess)
Salt and pepper, to taste
Instructions
1. Cook the Pasta:
Cook pasta according to package directions until al dente.
Drain and rinse under cold water to stop cooking. Set aside.
2. Make the Dressing:
In a small bowl, whisk together olive oil, vinegar (or lemon juice), garlic, oregano, mustard, salt, and pepper.
3. Assemble the Salad:
In a large bowl, combine cooked pasta, chickpeas, cucumber, tomatoes, red onion, olives, and feta.
Pour dressing over the top and toss gently to coat everything evenly.
4. Chill & Serve:
Let the salad chill in the fridge for 15–30 minutes before serving for best flavor.
Garnish with fresh parsley or dill and a drizzle of olive oil.
Tips
Add spinach or arugula for extra greens.
For more protein, add grilled chicken or tuna.
Keeps well in the fridge for up to 3 days — great for meal prep!
️ Nutritional Information
Calories: 410 kcal
Protein: 14g
Carbs: 50g
Fat: 16g
Fiber: 8g