Dinner

Greek Chickpea Pasta Salad (Gluten-Free) Recipe

Name: Greek Chickpea Pasta Salad (Gluten-Free) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Greek
Ingredients: 8 oz dried chickpea pasta; ⅓ cup red onion (finely diced); 1 cup sweet cherry tomatoes (halved); 2 – 3 cups fresh arugula; 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); 1 ½ cups English cucumber (sliced into quarter-moons, about 1 cucumber); ½ cup kalamata olives (no pits & sliced); 4 ounces feta cheese (cut into ½ inch cubes or ½ cup crumbled); 2 tbsp extra-virgin olive oil; 1 large lemon (juiced – approx. 3 – 4 tablespoons); 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 cloves garlic (minced); 1 tsp dried oregano; ½ tsp salt (more to taste); ¼ tsp black pepper (more to taste)

BySana Jeannette December 20, 2025December 20, 2025

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Introduction

This Greek Chickpea Pasta Salad is a vibrant, gluten-free dish packed with fresh vegetables and tangy feta cheese. It’s perfect for a light lunch or a colorful side at your next gathering. Quick to prepare and full of Mediterranean flavors, it’s sure to become a favorite.

A large white bowl filled with a colorful pasta salad layered with pale yellow curly rotini pasta, dark purple olives, small bright red and yellow cherry tomato halves, chunks of fresh green cucumber, and scattered green leafy arugula. Crumbled white feta cheese pieces are spread evenly on top, adding texture contrast. Two wooden salad spoons rest inside the bowl slightly mixing the ingredients. The bowl sits on a white marbled surface with a soft, natural light highlighting the fresh colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dried chickpea pasta
⅓ cup red onion, finely diced

1 cup sweet cherry tomatoes, halved
2 – 3 cups fresh arugula

1 medium red bell pepper, de-seeded and chopped
1 medium yellow or orange bell pepper, de-seeded and chopped

1 medium green bell pepper, de-seeded and chopped
1 ½ cups English cucumber, sliced into quarter-moons (about 1 cucumber)
½ cup kalamata olives, no pits and sliced

4 ounces feta cheese, cut into ½ inch cubes or ½ cup crumbled
2 tbsp extra-virgin olive oil
1 large lemon, juiced (~3 – 4 tablespoons)

2 tbsp red wine vinegar
1 tsp dijon mustard
2 cloves garlic, minced

1 tsp dried oregano
½ tsp salt (more to taste)
¼ tsp black pepper (more to taste)

Instructions

Step 1: Bring a large pot of salted water to a boil and add the chickpea pasta. Cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool. Set aside.
Step 2: While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl. Adjust seasonings to taste.
Step 3: In a large mixing bowl, combine the cooled pasta with red onion, cherry tomatoes, arugula, red, yellow/orange, and green bell peppers, cucumber, kalamata olives, and feta cheese.

Step 4: Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust lemon, salt, pepper, or olive oil as desired.
Step 5: For best flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to marinate. Serve chilled or immediately if preferred.

Tips & Variations

Swap chickpea pasta with other gluten-free options like lentil or brown rice pasta.

Add fresh herbs like parsley or dill for an extra burst of flavor.
Include some toasted pine nuts or walnuts for added crunch.
Use crumbled goat cheese instead of feta for a creamier texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely over time. When ready to eat, stir the salad and add a splash of olive oil or lemon juice if it seems dry. Serve cold or at room temperature.

How to Serve

A white bowl is filled with a colorful pasta salad with three main layers: the bottom layer holds twisted light beige rotini pasta; the middle layer includes chopped green arugula leaves with their jagged edges spread evenly, and chunks of yellow bell pepper, red bell pepper, and green cucumber slices scattered throughout; the top layer is dotted with halved red and yellow grape tomatoes, sliced black olives, and crumbled white feta cheese. A wooden spoon rests on the side of the bowl, mixing the salad, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad actually tastes better after marinating for at least 30 minutes in the fridge. You can prepare it up to a day in advance to save time.

Is chickpea pasta really gluten-free?

Most chickpea pastas are made from 100% chickpea flour and are naturally gluten-free, but always check the packaging to confirm if you have gluten sensitivities.