Real Recipes From Real Home Cooks ®

middle eastern style pasta and chickpea salad

Recipe by
Kathy W
New Carlisle, OH

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

method Stove Top

Ingredients For middle eastern style pasta and chickpea salad

  • 8 oz
    shaped pasta such as shells or elbows, cooked, rinsed with cold water and drained
  • 1 can
    (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.