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Mediterranean Chickpea Pasta Salad with cherry tomatoes and chopped cucumber in a large serving bowl with salad spoons.
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Mediterranean Chickpea Pasta Salad (with Lemon Sumac Dressing)

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Seasonal
Diet: Vegan, Vegetarian
Servings: 6 Servings
Author: Luay Ghafari
Cost: $10

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 tbsp Lemon juice
  • 2 tsp Dijon mustard
  • ½ tsp Dried oregano
  • ½ tsp Sumac
  • ½ tsp Kosher salt
  • ¼ tsp 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 tbsp Fresh parsley (chopped)
  • 2 tbsp 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

Refer to the post above for step-by-step recipe photos, tips and advice. 
Key ingredient 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

Calories: 304kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 318mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg