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


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.

About this Recipe

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