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Chickpea Pasta Salad

This easy salad is hearty enough to serve as a meal of its own but light enough to serve as the perfect side at a summer BBQ or buffet.


  • 4 cups (1 L) cooked rotini (corkscrew) pasta, drained and cooled
  • 19 oz (540 mL) can chickpeas, drained & rinsed or 2 cups (500 mL) cooked
  • 1 1/2 cups (375 mL) chopped celery
  • 1 1/2 cups (375 mL) shredded carrots
  • 2 sweet red peppers, chopped
  • 4 green onions, finely chopped
  • 1/4 cup (60 mL) crumbled feta cheese
  • 1/3 cup (75 mL) light Greek salad dressing


In a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta.  Toss lightly to mix well.

Add dressing to pasta mixture and toss to coat well and serve.

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