This Mediterranean Chickpea Pasta Salad is hearty and filling, packed with fresh veggies, protein-packed chickpeas, herbs and tender pasta. And that lemon sumac dressing? It’s tangy and bold, tying everything together in the best way. Best of all, it comes together in under 30 minutes.
Pair it with my Chicken Souvlaki, Greek Meatballs (Keftedes), Harissa Chicken Skewers or keep it vegetarian and enjoy it with crusty bread or my Spanakopita (Greek Spinach Pie).
Chickpea Pasta Salad: Recipe at a Glance
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 People
Calories*
304 kcal
Difficulty
Easy
Main Ingredients
Pasta, canned chickpeas, cucumbers, cherry tomatoes, sumac, Dijon mustard, fresh lemon juice, and fresh herbs.
Technique
Boiling pasta, preparing salad dressing and tossing a pasta salad.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Super easy & quick: Whip this together in about 30 minutes. Perfect for last‑minute lunches, meal prep or dinner side dish, just like my Chicken Pesto Pasta Salad or Elote Pasta Salad.
- Seasonally refreshing: Crisp veggies, fresh herbs, and lemon make it ideal for spring and summer meals.
- Tested and Works: Groceries are expensive! This is why all my salad recipes are tested multiple times, either by me or by my team of testers.
Ingredients
This recipe comes together with a handful of fresh and pantry staples. Here’s what you will need:
- Pasta: I recommend using a short pasta like fusilli, rotini, or orecchiette. You can also use whole wheat pasta or gluten-free pasta.
- Sumac: Tangy Middle Eastern spice (sub with lemon zest + paprika if needed). But really, try to get your hands on it. It’s now much easier to find at local supermarkets or Middle Eastern stores. You can also get it online. You can use it in so many of my other recipes: Sumac Onions, Grilled Mediterranean Salmon Kebabs, Musakhan (Sumac Chicken with Onion) or as a garnish for Muhammara (Roasted Red Pepper Dip).
- Chickpeas: Canned, rinsed and drained. No need to make your life harder by cooking up dry chickpeas. You can also substitute with white beans or butter beans. For more chickpea-based salads, try my Kale the Chickpea Salad or Cucumber Chickpea Feta Salad.
- Cucumbers: I recommend using Persian cucumbers here. If you only have a large English cucumber, I suggest peeling it and removing some of the seed cavity to avoid having a watery salad.
- Tomatoes: I like the addition of sliced cherry or grape tomatoes. Don’t use large slicer tomatoes; they will just make the salad wet and messy.
- Fresh Herbs: A combination of fresh parsley and fresh mint give this salad a vibrancy that’s unmistakably Eastern Mediterranean.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Mediterranean Chickpea Pasta Salad Recipe
Step 1. Cook the Pasta. Bring a large pot of well‑salted water to a boil. Add your pasta and cook until just al dente according to package directions. Drain well in a sieve or colander.
Step 2. Make the Dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, oregano, sumac, salt, and freshly ground black pepper. Whisk until the dressing is smooth and emulsified.
Step 3. Assemble the Salad. Add the cooled and drained pasta to a large serving bowl. Add the chickpeas, diced crisp cucumber, halved cherry tomatoes, chopped green onions, parsley, and mint.
Step 4. Dress and Finish. Pour the dressing over the salad. Toss gently until everything is evenly coated. Taste and adjust with more lemon, salt, or pepper if needed. Serve at room temperature or chilled. Finish with a garnish of mint leaves and a sprinkle of sumac.
Pairing and Menu Ideas
This is an excellent salad to serve as a starter or as a side with one of my grilled or roasted protein recipes. Serve it with, Greek Souvlaki Skewers, Chicken Shish Tawook, Beef Kofta or Chicken Kofta, Persian Kebab Koobideh, Harissa Chicken Skewers, or Chicken Shawarma.
It also works as a starter or side with one of my Mediterranean Main Dishes like One-Pan Greek Lemon Chicken and Potatoes.
Try it as a light lunch, served with a side of crusty bread or one of my focaccia recipes (Tomato Focaccia, Feta Focaccia, or Whole Wheat Focaccia).
Expert Tips
- Cool the pasta: Letting the pasta cool slightly before dressing helps it absorb flavors without getting mushy.
- Herb boost: Don’t skimp on parsley and mint. They brighten the whole dish.
- Make it ahead: This salad tastes even better after the flavors meld in the fridge for a couple of hours.
- Adjust acidity: Lemon and sumac vary in intensity, so add to taste so it doesn’t overpower.
- Other Additions: red wine vinegar, roasted red peppers, sun-dried tomatoes, fresh garlic, artichoke hearts, kalamata olives, feta cheese, sliced red onion, red pepper flakes, or fresh green or red bell peppers. Check out some of my other Salad Recipes for inspiration.
Recipe FAQs
Yes! Make the salad up to a day ahead. Store the dressing separately and toss before serving for the freshest taste.
Refrigerate in an airtight container for up to 3 days.
Other Salad Recipes
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Mediterranean Chickpea Pasta Salad (with Lemon Sumac Dressing)
Ingredients
- 12 oz Short pasta – Fusilli, rotini, or orecchiette
- Salt for pasta water
For the Lemon Sumac Dressing
- ¼ cup Extra virgin olive oil
- 2 tablespoon Lemon juice
- 2 teaspoon Dijon mustard
- ½ teaspoon Dried oregano
- ½ teaspoon Sumac
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
For the Salad
- 1 can Chickpeas (rinsed and drained) – 14 oz can
- 2 Persian cucumbers (chopped)
- 1 cup Cherry tomatoes (halved)
- 5 Green onions (chopped)
- 2 tablespoon Fresh parsley (chopped)
- 2 tablespoon Fresh mint (chopped)
- Garnish with mint leaves and extra sumac
Instructions
- Cook the Pasta. Bring a large pot of well‑salted water to a boil. Add the pasta and cook until just al dente according to package directions. Drain well in a sieve or colander.
- Make the Dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, oregano, sumac, salt, and freshly ground black pepper. Whisk until the dressing is smooth and emulsified.
- Assemble the Salad. Add the cooled and drained pasta to a large serving bowl. Add the chickpeas, diced crisp cucumber, halved cherry tomatoes, chopped green onions, parsley, and mint.
- Dress and Finish. Pour the dressing over the salad. Toss gently until everything is evenly coated. Taste and adjust with more lemon, salt, or pepper if needed. Serve at room temperature or chilled. Finish with a garnish of mint leaves and a sprinkle of sumac.
Notes
- Pasta: I recommend using a short pasta like fusilli, rotini, or orecchiette. You can also use whole wheat pasta or gluten-free pasta.
- Sumac: Tangy Middle Eastern spice (sub with lemon zest + paprika if needed). But really, try to get your hands on it. It’s now much easier to find at local supermarkets or Middle Eastern stores. You can also get it online.
- Chickpeas: Canned, rinsed, and drained. No need to make your life harder by cooking up dry chickpeas. You can also substitute with white beans or butter beans.
- Cucumbers: I recommend using Persian cucumbers here. If you only have a large English cucumber, I recommend peeling it and removing some of the seed cavity to avoid having a watery salad.
- Tomatoes: I like the addition of sliced cherry or grape tomatoes. Don’t use large slicer tomatoes as they will just make the salad wet and messy.
- Fresh Herbs: A combination of fresh parsley and fresh mint give this salad a vibrancy that’s unmistakably Eastern Mediterranean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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