Avocado Tomato Chickpea Pasta Salad

Today’s recipe is all about ZE PASTA. Don’t be afraid of the noodle people – we’ve long since put those days behind us. Pasta has definitely made a big comeback and I’m not mad about it. It’s one of my favorite dinner dishes because Tony and the boys really can’t get enough of it.

But if I make some pasta, you know I’m not going to make plain chicken alfredo for dinner. (Though chicken alfredo is actually delicious.)

Instead, I make pasta with all those veggies, heart-healthy avocado, and of course, a pop of lemon-basil vinaigrette I dreamed up. AKA a beautiful one Chickpea Pasta Salad like this one.

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Ingredients for Chickpea Pasta Salad

This Mediterranean Pasta Salad is nutritious, full of plant-based protein (hello chickpeas), and one of my favorite recipes for a party because it’s SO flavorful. It’s also a great way to fuel up before or after a workout, and makes a great lunch as leftovers keep well. So what’s in this magical less than 30 minute meal?

• Your favorite pasta: I like to use whole wheat orecchiette or bowtie, but you can use any other variety you like. Gluten-free pasta is also a perfect match here and I love these chickpea pasta for extra protein.
• Chickpeas: for a boost of plant-based protein in this fantastic pasta dish. Grilled chicken would also be delicious.
• cherry tomatoes: I love the little bursts of juicy flavor that cherry or grape tomatoes add to each bite. And how cute are they?!
• Feta crumble: Feel free to use salty feta or a creamy goat cheese! You can also skip keeping this pasta salad vegan and dairy-free.
• Red onion: Add a tangy bite of thinly sliced ​​red onions.
• Avocado: creamy avocado is the perfect complement to the zesty dressing, feta and red onions.
• Kalamata Olives: Feel free to add even more Mediterranean flavor with olives. Just make sure they’re gutted!
• Lemon Basil Vinaigrette: You will need fresh lemon juice, garlic, olive or avocado oil, fresh basil leaves, dried oregano, salt and pepper.

Customize this pasta salad

• Make it gluten free: Just use a gluten-free pasta of your choice. It will definitely be AWESOME if you make it.
• Make it vegan: Use almond milk feta instead, or a couple tablespoons of nutritional yeast, or just omit the cheese.
• Add extra protein: Feel free to add some cooked, diced chicken breasts. Try these chicken marinades and throw some on the grill using my time-tested techniques!
• Change the vegetables: I think peppers and chopped cucumber would also be delicious in this recipe.

Easy chickpea pasta salad in 3 steps

1. Make the dressing. First, prepare the dressing by adding all the ingredients to a blender. You can also whisk them together in a medium bowl, just make sure the basil is finely diced.

2. Boil your pasta. Cook your pasta according to package directions. Al dente tastes best here. Once done, rinse with cold water, drain, then transfer to a large bowl.
3. Add your mix-ins. Stir in chickpeas, tomatoes, feta, avocado, red onions, and optional olives.
4. Dress, season and devour. Fold in the lemon basil dressing and stir gently until the noodles are well combined. Season with freshly ground black pepper and torn basil leaves.

storage tips

Store leftovers in an airtight container in the refrigerator for 4-5 days. No warm-up needed! Serve cold and garnish with some basil.

What to serve with this pasta salad

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Everyone will ask you for the recipe! Tony just asked me for another helping, so now you know it’s a winner.

If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rating below to let me know how you liked it. Have fun – xo!

This post was originally published on August 23, 2017, republished on June 12, 2020, and republished on May 29, 2023.