Greek Chickpea Pasta Salad (Gluten-Free) Recipe
This vibrant Greek Chickpea Pasta Salad is a refreshing, gluten-free dish packed with colorful vegetables, tangy feta cheese, and a zesty homemade dressing. Featuring protein-rich chickpea pasta and a medley of fresh bell peppers, cucumbers, and olives, it’s perfect for a light lunch, picnic, or potluck. The salad is tossed in a lemony red wine vinaigrette with garlic and oregano, offering a perfect balance of flavors that marry Mediterranean and wholesome goodness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
Pasta
- 8 oz dried chickpea pasta
Vegetables
- 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)
Dressing & Cheese
- 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)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process and cool it down. Set aside to drain thoroughly.
- Prepare the Dressing: In a small bowl or cup, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Taste the dressing and adjust the seasoning as needed to balance acidity, saltiness, and spice.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta along with the finely diced red onion, halved cherry tomatoes, fresh arugula, chopped red, yellow (or orange), and green bell peppers, sliced English cucumber, kalamata olives, and feta cheese cubes or crumbles.
- Toss the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. Taste and adjust the seasoning by adding more lemon juice, salt, pepper, or olive oil if needed.
- Chill and Serve: For best flavor, cover the salad and place it in the refrigerator to marinate for at least 30 minutes to allow the flavors to meld. If short on time, serve immediately and enjoy this fresh and healthy Greek-inspired pasta salad.
Notes
- To keep the salad fresh, store leftovers in an airtight container and refrigerate for up to 2 days.
- If chickpea pasta is unavailable, other gluten-free pasta varieties can be substituted.
- Feel free to add fresh herbs like parsley or mint for additional flavor.
- Adjust the amount of garlic and oregano in the dressing to suit your taste preferences.
- Adding a splash of extra olive oil before serving enhances richness and mouthfeel.
Keywords: Greek pasta salad, chickpea pasta, gluten-free salad, Mediterranean salad, feta cheese salad, healthy pasta salad, vegan pasta salad base, arugula salad
