Healthy chickpea and vegetable pasta salad is light, but packed with flavor and protein. This dish features protein pasta, chick peas, cucumber, cherry tomatoes, red onion and fresh herbs. The flavorful vinaigrette features olive oil, red wine vinegar, fresh lemon juice, fresh garlic, fresh herbs and oregano. This meal is entirely vegetarian and filling on it’s own because of the protein from the chick peas and protein pasta. You can also pair it with a lean protein like chicken or shrimp, if you prefer.
A healthy vegetarian dish
This dish is completely vegetarian, but gets its protein from the protein pasta used as well as the chick peas. Otherwise, this dish is packed with vegetables and other healthy additions to make this salad filling and delicious. The flavor profile is bright and crisp, making it an ideal summertime dish, or a perfect dish if you want to meal prep a lunch that doesn’t require reheating during the week. This dish keeps really well covered in the fridge.
Since this dish is vegetarian, it is great on its own as a meal, or you can also add a protein to bulk it up. This salad pairs well with a light grilled chicken breast or shrimp for a well-balanced meal.
Using a protein pasta
Since the meal is vegetarian, I chose to use the Protein+™ Farfalle | Barilla pasta. It tastes just like regular pasta, but is multi-grain and features plant-based protein in the form of lentils, peas and chickpeas. You do not taste any difference in this pasta, but as a result of the additional plant-based protein, each serving contains more protein and fiber than traditional pasta.
What you will need to make this pasta salad
- protein pasta
- I used the Farfalle shape since it is fun for a pasta salad, but any shape will work.
- You can also use regular pasta, but the macros will change.
- Using a protein pasta like this gives you the opportunity to add additional protein, fiber and other nutrients to this dish, since there is no meat protein used here.
- vegetable broth
- For this recipe, the pasta is cooked in flavorful vegetable broth, which ensures that the pasta is flavored without the addition of calories.
- cherry tomatoes
- red onion
- chickpeas
- Canned chickpeas work best; drained and rinsed.
- English cucumber
- I like this variety of cucumber since the skin is not tough, so it requires no peeling.
- One large cucumber works best well, or two smaller ones.
- fresh basil, chopped
- fresh mint, chopped
- This is optional since it is a specific flavor profile, but recommended.
- olive oil
- red wine vinegar
- lemon juice
- honey
- This adds a touch of sweetness to the vinaigrette.
- oregano
- kosher salt
- garlic cloves
How to make healthy chickpea and vegetable pasta salad
Start out by boiling the pasta in the vegetable broth (this will ensure that the pasta gets great flavor from the start!). Bring the vegetable broth to a boil in a small saucepan, and then add the pasta. Cook the pasta until tender. Drain the pasta and set aside.
In the meantime, chop the cucumber, tomato, red onion, and herbs. Drain and rinse the chickpeas. In a large bowl, add the cooked pasta, the drained and rinsed chickpeas, and the chopped vegetables and herbs. In a small bowl, combine the vinaigrette ingredients, and pour it over the other ingredients. Toss to combine, and taste for seasoning.
Store covered in the fridge. Serve cold or room temperature. The flavors will develop more while the salad sits in the fridge and the ingredients marinate with the vinaigrette.
How-To Video
Healthy Chickpea and Vegetable Pasta Salad
Equipment
- small sauce pan
- large mixing bowl
Ingredients
- 4 oz protein plus pasta, can use: regular pasta, chick pea pasta, gluten free pasta, or whole wheat pasta
- 4 cups vegetable broth
- 1 cup chickpeas, canned, drained and rinsed
- 2 cups cucumbers, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 lemon, juiced
- 2 tsp honey
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 4 cloves garlic, minced
- fresh cracked pepper
Instructions
- Add the broth to a small sauce pan and bring it to a boil.
- Add the pasta and cook until tender.
- Drain the pasta and set aside.
- In the meantime, chop the cucumber, tomatoes, and red onion. Chop the herbs.
- Drain and rinse the chickpeas.
- Combine the vinaigrette ingredients in a small bowl.
- Add the cooked pasta, chickpeas, tomatoes, cucumber, red onion and herbs to a large mixing bowl.
- Add the vinaigrette and toss to combine. Taste for seasoning. Add salt and pepper as desired.
Notes
Nutrition
I love preparing flavorful pasta salads for meal prep, since they don’t require reheating throughout the week, and they hold up really well. If you enjoy this recipe, you might also enjoy these other similar dishes:
Orzo Salad with Tomatoes and Feta
This pasta salad pairs well with flavorful marinated grilled chicken or shrimp to bulk it up.
Pasta Salad with Roasted Garlic Vinaigrette
This pasta salad works well as a side dish for a barbeque, alongside your favorite barbeque dishes.
This makes a great meal prep, perfect when paired with some rotisserie chicken breast for additional protein.
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Made this for lunch and added chicken on the side and bell peppers in the salad! So delicious. The fresh mint adds so much flavor!
Love the pasta and chick pea combo!
This looks delicious
Making this today! I forgot to get vegetable broth like the list of ingredients has but then in the write up you say chicken broth. I assume chicken works just as well lol. Thanks!!
I made this recipe this morning! It is very tasty and easy to put together! I may have half a serving as a side for dinner!
So good, I subbed parsley for the mint since I didn’t have any and it was perfect! And it looks beautiful! Another winner from Steph!
I replaced the tomatoes with chopped bell pepper and added feta cheese (storing separately). I make a greek salad for lunch a lot, but this is a fun alternative and more filling.
This is so good and it’s a lot of food at two cups a serving. I added in peppers and chicken and the flavors are really good together. Love this one!
Soooo easy to pull together and delicious!
I saw this posted and immediately ordered the ingredients to make it! I’ve been so stuck in my meal prep and this recipe gave me beautiful summer vibes — much needed during the dreary Michigan winter. I ended up adding goat cheese crumbles & grilled chicken to mine to bulk it up a bit, but I tasted without both of those and it’s delightful as is. Steph never ever misses, and this is no exception!
Love the idea of some goat cheese and I have some on hand.
I used 6-8 oz. whole wheat pasta and almost the whole can of chick peas. This is a keeper! We all loved it!
I made this yesterday and my son and I really loved it! I had some lite balsamic vinaigrette that I needed to use up so I used it instead of the vinaigrette recipe you used and it was super delicious! Thanks for all of the hard work you put into creating recipes! We love all of your recipes!
The hits just keep on coming! Light, tasty, and easy to put together–this recipe will be great for meatless Fridays during Lent. Tonight I paired it with some rotisserie chicken white meat for a quick dinner. The only adjustment I made was to add less salt since I used regular vegetable broth and don’t usually eat much added salt. Tasted great tonight and I know it will taste better after it sits and marinates in the yummy dressing.
Made this last night! So good and fresh! Just what we needed in February! Didn’t have to worry about putting away leftovers because my family of 5 cleaned up. Thanks Steph!
This was absolutely delicious! Reminded me of summer! So light and flavorful! Thank you for your amazing recipes! 😋
Looks great, planning to try it. One question, what do you do with the vegetable broth after you drain the pasta?Do you just discard it or have another use for it?
This looks amazing and I’m planning to make it! Question, what do you do with the vegetable broth after you drain the pasta, do you just discard it or do you use it for something else?
Thanks,
Pat
I made this just now for lunches this week and it’s amazing! I only wish I could post a picture.
This was absolutely delicious I made it as a meal prep and added some feta crumbles when ready to eat. Love how quick and easy it was to make a healthy and yummy lunch for my week.
Absolutely delicious! Definitely gives summer pasta salad vibes!
This is one of my vegetarian husband’s favourites! I only put 1 clove of garlic in the dressing though
Loved it! Paired it with steak and asparagus on a warm spring afternoon!
This was absolutely wonderful. The flavors were excellent and refreshing. I used whole wheat rotini because that’s what I had on hand. Cooking the pasta in vegetable broth made a big difference. I’ll definitely make this again. Thank you, Steph!!!
Made this today with what I had on hand (no red onions for hubby, so I replaced with yellow bell pepper and some spinach.) It was so good and so easy to make! Can totally add grilled chicken for more protein. Another delicious recipe!
This pasta salad is so yummy and easy to make. I swapped chickpeas for 3 different kinds of peppers. The sauce is amazing and the dish is very flavorful! Would definitely recommend! Thanks!!
Hi is this recipe gluten free???
hi, the pasta I used is not gluten free, but if you use a gluten free one then the recipe will be gluten free.
This is delicious! Very flavorful! I’m looking forward to leftovers.
Where does all the sodium come from?
How do you count the canned chickpeas since the can’s nutrition is based on peas and liquid?
I am just counting as 1 cup of chickpeas. My can doesnt specify as peas with liquid.
Just made this and it’s so delicious and flavorful!!!
This was so flavorful. Insanely good. Served with marinated grilled chicken breast, it made such a delicious meal prep. It was also a great way to use up my end of summer garden surplus
The perfect fresh summer salad! The flavors are sooo good together. I love it.
Can’t wait to try this! Does it have a strong mint taste? I’m not sure my kids would go for that.
Fantastic! That vinaigrette is so good. Perfect for a lunch prep!!
Excellent recipe fresh and delicious!
how long will leftovers last in the fridge?
This recipe is fantastic! The dressing with the fresh herbs really makes it sooooo good! I made this for a group of friends for lunch and everybody raved about it! So easy and really delicious!
Not sure why this recipe gets so many five stars reviews, the salad was so-so at best. I added feta cheese which made it a bit better, but like a Greek or fattoush salad much better. wouldn’t make it again,
Omg this is amazing. Just love it !
This is the 1st recipe I have tried from this website and it’s a winner! I knew it was great when my 10 yo daughter asked me to pack it in her lunch instead of a sandwich.
Delicious! I’ve made several times now for group events and everyone is always surprised it’s WW. I’m always sharing the recipe! Thanks Steph!!
Do you have a brand for the protein plus pasta? Not familiar with that. Thanks