Fresh Mediterranean Lemon Chickpea Pasta Salad
A vibrant Mediterranean pasta salad made with whole grain pasta, chickpeas, crisp vegetables, artichokes, olives, and a bright homemade lemon-herb dressing. This fiber-rich recipe is perfect for meal prep, potlucks, healthy lunches, or a quick weeknight dinner.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Salad
Cuisine American, Mediterranean
- 8 oz whole grain penne pasta
- 1-2, 15 oz cans chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1/2 red onion, chopped
- 2 cucumbers, chopped
- 1, 14 oz can artichokes, drained and chopped
- 1/2 cup black olives, sliced
- 1/4 - 1/2 cup fresh parsley, chopped
Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 large lemons, juiced
- 1 zest of lemon
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
Cook the whole grain pasta according to package directions. Drain and rinse under cold water to cool completely.
In a large bowl, combine the pasta, chickpeas, tomatoes, cucumber, red onion, artichokes, olives, and parsley.
In a small bowl, whisk together all dressing ingredients until well-combined.
Pour the dressing over the pasta salad and gently toss until evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Garnish with additional parsley and lemon wedges if desired.
Keyword Anti-inflammatory, Fiber, Flavorful, Fresh, High Fiber, Meal Prep, Mediterranean, Nourishing