Crispy Chickpea Greek Pasta Salad
If you're looking for a healthy high-fibre pasta salad that's packed with flavour, this Crispy Chickpea Greek Pasta Salad is the perfect recipe. Combining tender pasta, crispy roasted chickpeas, juicy tomatoes, cucumber, olives and feta cheese, this easy Mediterranean pasta salad is satisfying, protein-packed and ideal for meal prep. Whether you're serving it as a light lunch, easy dinner or summer side dish, this chickpea pasta salad comes together quickly with simple ingredients and plenty of fresh Greek-inspired flavour.
Jump to recipeWhy You'll Love This Recipe
- Packed with fresh Mediterranean-inspired flavours.
- The crispy roasted chickpeas add a delicious crunch and extra protein.
- Perfect for meal prep and packed lunches.
- Easy to customise with your favourite vegetables and cheeses.
- Ready in around 30 minutes using simple everyday ingredients.
Is This Recipe Healthy?
Yes! This pasta salad contains a great balance of carbohydrates, protein, healthy fats and fibre.
The chickpeas provide plant-based protein and fibre, helping to keep you feeling fuller for longer. Tomatoes, cucumber and red onion add vitamins, minerals and antioxidants, while olive oil provides heart-healthy monounsaturated fats. Feta and Parmesan add flavour and calcium without needing large amounts.
For an even higher protein version, you can add grilled chicken, tuna or extra chickpeas.
Key Tips for the Best Pasta Salad
- Pat the chickpeas dry before roasting to help them become crispy.
- Don't overcrowd the baking tray, as this can cause the chickpeas to steam instead of roast.
- Allow the pasta to cool slightly before mixing with the vegetables.
- Taste and adjust the seasoning before serving, as feta and olives vary in saltiness.
- For maximum crunch, add the roasted chickpeas just before serving.
- Use a short pasta shape such as fusilli, penne or farfalle, which holds the dressing well.
Ingredients
Pasta
Chickpeas
Olive oil
Ground garlic
Dried oregano
Cherry tomatoes
Black olives
Cucumber
Red onion
Feta cheese
Parmesan cheese
Salt
Black pepper
Extra virgin olive oil
Red wine vinegar
Step-by-Step Instructions
Roast the Chickpeas
Preheat the oven and add the chickpeas to a lightly oiled baking tray. Season with the garlic, oregano, salt and pepper, then toss until evenly coated. Roast until crispy and golden.
Cook the Pasta
While the chickpeas are roasting, cook the pasta according to the packet instructions. Drain and allow it to cool slightly.
Make the Dressing
Whisk together the extra virgin olive oil, red wine vinegar, oregano and a pinch of salt until combined.
Prepare the Vegetables
Quarter the tomatoes, finely chop the cucumber and red onion, and roughly chop the olives.
Assemble the Salad
Add the cooked pasta, vegetables, feta, Parmesan and roasted chickpeas to a large bowl.
Dress and Serve
Pour over the dressing and toss everything together until evenly coated. Taste and adjust the seasoning if needed before serving.
Substitutions
- Use wholewheat pasta for extra fibre.
- Swap feta for goats cheese or mozzarella pearls.
- Replace black olives with green olives.
- Use fresh oregano instead of dried oregano.
- Add grilled chicken, prawns or tuna for extra protein.
- Replace red wine vinegar with lemon juice for a brighter flavour.
- Use dairy-free feta for a vegan-friendly version.
How to Store and Use Leftovers
This salad is excellent for meal prep! The chickpeas lose a bit of their crispiness, but it’s still very delicious.
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Leftovers make a great packed lunch and can also be served alongside grilled meats, fish or vegetables for a quick meal.
What to Eat With Crispy Chickpea Greek Pasta Salad
This pasta salad works well as both a main meal and a side dish.
Serve it with:
- Grilled chicken breast
- Lemon and herb salmon
- Lamb kebabs
- Grilled halloumi
- Garlic bread
- Mediterranean-style roasted vegetables
- Hummus and warm pita bread
- BBQ favourites during summer gatherings
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Fusilli, penne, farfalle and rotini all work particularly well.
How do I keep the chickpeas crispy?
Make sure they are thoroughly dried before roasting and add them to the salad just before serving.
Can I make this recipe vegetarian?
Yes. The recipe is already vegetarian (just use a vegetarian friendly hard cheese!)
Can I make this recipe vegan?
Yes. Simply omit the feta and Parmesan or replace them with vegan alternatives.
Can I freeze this pasta salad?
Freezing is not recommended, as the vegetables and cheese can become watery and lose their texture when thawed.
What protein can I add?
Grilled chicken, tuna, salmon, prawns or extra chickpeas all work well in this recipe.
Crispy Chickpea Greek Pasta Salad
Ingredients
for the pasta salad
- 100g dry pasta
- 1 × 400g can chickpeas, drained and patted dry
- 1–2 tbsp olive oil (for roasting)
- 1 tsp ground garlic
- 1 tsp dried oregano
- 125g cherry tomatoes, quartered
- 50g black olives, roughly chopped
- 60g cucumber, finely chopped
- ½ red onion (about 40g), finely chopped
- 65g feta, crumbled
- 20g Parmesan (or a vegetarian friendly hard cheese), peeled/grated
- Salt and pepper
for the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- Pinch of salt
Method
- Preheat the oven to 200°C fan. Drizzle 1–2 tbsp olive oil onto a shallow baking tray. Add the chickpeas and sprinkle over the ground garlic, dried oregano, salt and pepper. Toss well to coat evenly. Place the tray in the oven and roast the chickpeas for 20–25 minutes, stirring halfway through, until crispy and golden.
- Cook the pasta according to the packet instructions. Drain and set aside to cool slightly.
- In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano and a pinch of salt. Mix well.
- In a large bowl, combine the tomatoes, olives, cucumber, red onion, feta, Parmesan, cooked pasta and roasted chickpeas.
- Pour over the dressing and toss to combine. Adjust the seasoning with salt and pepper to taste, then serve.
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