Middle Eastern Style Pasta and Chickpea Salad

Kathy W


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

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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
roma tomatoes, seeded and diced (you can use halved cherry tomatoes instead)
ribs of celery, thin sliced
1 c
quartered black olives and/or kalamata
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


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