Middle Eastern Style Pasta and Chickpea Salad

Kathy W


I like pasta and I like chickpeas. I combined them to make this tasty salad.


☆☆☆☆☆ 0 votes

Stove Top


  • 8 oz
    shaped pasta such as shells or elbows, cooked, rinsed with cold water and drained
  • 1 can(s)
    (15 oz) chickpeas, rinsed and drained
  • 8 oz
    fresh mushrooms, sliced
  • 3
    roma tomatoes, seeded and diced (you can use halved cherry tomatoes instead)
  • 1-2
    ribs of celery, thin sliced
  • 1 c
    quartered black olives and/or kalamata
  • 3
    green onions, sliced
  • ·
    crumbled feta cheese, if desired

  • 1/3 c
    olive oil
  • 3-4 Tbsp
    lemon juice - start with 3 tablespoons
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried parsley
  • 1-2 Tbsp
    sugar, to taste, or omit if you like a tangy dressing
  • ·
    salt and pepper to taste

How to Make Middle Eastern Style Pasta and Chickpea Salad


  1. Cook pasta according to package directions. Rinse with cold water and drain well. Place in a large bowl.
  2. Rinse and drain chickpeas and add to pasta in bowl.
  3. Add tomatoes, celery, olives and green onion to pasta.
  4. In a jar with a tight fitting lid, combine dressing ingredients. Place lid on jar and shake well.
  5. Pour over pasta mixture and gently toss until coated. Let stand about 30 minutes or so.
  6. Garnish with crumbled feta just before serving, if desired.

Printable Recipe Card

About Middle Eastern Style Pasta and Chickpea Salad

Main Ingredient: Pasta
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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