The Best Creamy Chickpea Pasta Salad

This Creamy Chickpea Pasta Salad is an easy, refreshing and satisfying side dish! Make it for your next dinner party or even for dinner tonight!

I love a good pasta salad. This one is served chilled and doesn’t use the typical olive oil and vinegar base. This chickpea pasta salad recipe uses regular or gluten-free pasta with a mayonnaise and yogurt-based sauce, full of fresh herbs and packed with extra protein from the chickpeas!

You can easily make it vegan or not, and you can personalize it by adding extras like chicken breast, red pepper, cherry tomatoes, feta cheese and more!

Contents:

πŸŽ₯ Watch the video of this recipe

πŸ₯£ Why you’ll love this chickpea pasta salad:

  • Simple and straightforward. Perhaps the hardest part of this recipe is chopping the herbs, otherwise it’s so simple!
  • It’s unique! Most pasta salads use balsamic vinegar or red wine vinegar as a base, while this one is creamy and uses lemon juice, mayonnaise and yogurt.
  • So satisfying while staying healthy. The creaminess makes this decadent. Make it even healthier by using chickpea pasta or protein pasta.

πŸ₯—What you need for this recipe:

Ingredients and substitutions:

ingredients with labels.
  • Pasta – Use any type of pasta you like, but short shapes work best, like rotini or penne. Gluten-free pasta works well here, and whole wheat pasta would be good too! Of course, traditional pasta is always welcome.
  • Chickpeas or chickpeas – I prefer canned chickpeas for simplicity, but you can always make your own from dried if you like!
  • Natural yogurt – Unsweetened plain yogurt. For a vegan pasta salad, use natural almond milk yogurt!
  • Mayonnaise – Any type you like is fine, I suggest Dukes or Kewpie!
  • Lemons – Fresh lemon juice is always better, and you can add a little lemon zest too!
  • Whole grain mustard – This is my favorite mustard and tastes very different from yellow mustard. I strongly encourage NOT skipping this!
  • Cucumbers – I prefer firmer English cucumbers, but any type will do. Diced cucumbers.
  • Fresh herbs – Dill, parsley, scallions or green onions, and more.

Tools and Equipment:

  • Large jar
  • Sharp knife
  • Large or medium mixing bowl

πŸ“‹ How to make chickpea pasta salad:

Step 1: prepare the ingredients

Start by bringing a large pot of water to a boil. Boil the pasta according to package directions and cook until just until al dente. Drain the pasta completely and rinse it with cold water.

While the pasta cooks, drain and lightly rinse the canned chickpeas. Add them to a bowl and mash them lightly with a fork. The chickpeas should still be whole, but slightly crushed.

Peel and dice the cucumbers, finely slice the green onions and very lightly chop the fresh herbs. Put aside.

Step 2: Assemble the Pasta Salad

In a large bowl, add the cooled pasta, rinsed chickpeas and all other ingredients (mayo, yogurt, lemon, mustard, herbs, cucumbers). Save a few sprigs of dill and parsley for garnish.

Mix everything together until well combined. Add salt and freshly ground black pepper to taste.

Step 3: The final touch

Transfer to your serving dish of choice (or serve in the mixing bowl). Sprinkle with salt and pepper and garnish with the remaining dill, parsley, and leftover green onions!

pasta salad on a pink plate.

πŸ’­ Expert tips and tricks

  • This recipe is intentionally very basic, so you can add whatever you want! I think chickpea pasta salad would be great with diced red onion, kalamata or black olives, fresh basil, peppers or other crunchy veggies, and/or complete proteins!
  • Pay close attention to the instructions on the package of your favorite type of pasta, as different pasta may have different cooking times depending on the type and shape!
  • I recommend cooking the pasta just past al dente. Since the cooked pasta will be rinsed under cold water, this will stop the cooking process and al dente might make it a little too firm.

Storage and reheating tips:

  • Keep refrigerated : Store in the refrigerator in an airtight container for 4 to 5 days.
  • Store in the freezer: Store in an airtight freezer-safe container for up to about 3 months.
  • How to reheat: Always inspect leftovers for dirt or mold using your eyes and nose. Eat fresh or at room temperature.

Recipe FAQs

Is chickpea pasta healthier than regular pasta?

Chickpea pasta is excellent healthy alternative to pasta it’s gluten-free, high in fiber and protein, and it works great in this chickpea pasta salad!

Why is my pasta salad dry?

Often pasta salad will dry out if left too long. The pasta absorbs the dressing, especially if you use gluten-free pasta! Avoid this by waiting to dress the salad until you’re ready to serve, or add a little extra mayonnaise and lemon juice after storing.

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

πŸ“– Recipe

The Best Creamy Chickpea Pasta Salad

This Creamy Chickpea Pasta Salad is an easy, refreshing and satisfying side dish! Make it for your next dinner party or even for dinner tonight!

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Course: Main Course, Salad, Side dish

Kitchen: American

Diet: Gluten free, vegan, vegetarian

Preparation time: 15 minutes

Cooking time: ten minutes

Total time: 25 minutes

Servings: 4 people

Calories: 407kilocalories

Instructions

  • Start by bringing a large pot of water to a boil. Boil the pasta according to package directions and cook until just until al dente. Drain the pasta completely and rinse it with cold water.

  • While the pasta cooks, drain and lightly rinse the canned chickpeas. Add them to a bowl and mash them lightly with a fork. The chickpeas should still be whole, but slightly crushed.

  • Peel and dice the cucumbers, finely slice the green onions and very lightly chop the fresh herbs. Put aside.

  • In a large bowl, add the cooled pasta, rinsed chickpeas and all other ingredients (mayo, yogurt, lemon, mustard, herbs, cucumbers). Save a few sprigs of dill and parsley for garnish.

  • Mix everything together until well combined. Add salt and freshly ground black pepper to taste.

  • Transfer to your serving dish of choice (or serve in the mixing bowl). Sprinkle with salt and pepper and garnish with the remaining dill, parsley, and leftover green onions!

Video

Remarks

  • This recipe is intentionally very basic, so you can add whatever you want! I think chickpea pasta salad would be great with diced red onion, kalamata or black olives, fresh basil, peppers or other crunchy veggies, and/or complete proteins!
  • Pay close attention to the instructions on the package of your favorite type of pasta, as different pasta may have different cooking times depending on the type and shape!
  • I recommend cooking the pasta just past al dente. Since the cooked pasta will be rinsed under cold water, this will stop the cooking process and al dente might make it a little too firm.

Nutrition

Calories: 407kilocalories | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated fat: 2g | Polyunsaturated fats: 6g | Monounsaturated fat: 3g | Trans fat: 0.02g | Cholesterol: 8mg | Sodium: 986mg | Potassium: 442mg | Fiber: 7g | Sugar: 4g | Vitamin A: 481UI | Vitamin C: 11mg | Calcium: 109mg | Iron: 3mg

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