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A colorful Greek Chickpea Pasta Salad with tomatoes, cucumbers, and feta cheese in a large glass bowl.
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Greek Chickpea Pasta Salad (Gluten-Free)

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 385kcal

Ingredients

  • 8 oz gluten -free rotini or fusilli pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1.5 cups English cucumber, diced
  • 1.5 cups cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/3 cup extra -virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Bring a large pot of salted water to a boil and cook the gluten-free pasta until al dente according to package instructions.
  • Drain the pasta in a colander and rinse immediately with cold water to remove excess starch and stop the cooking process.
  • In a small mixing bowl or glass jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well emulsified.
  • In a large salad bowl, combine the cooled pasta, drained chickpeas, diced cucumber, halved cherry tomatoes, sliced olives, and red onion.
  • Drizzle the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are evenly coated.
  • Gently fold in the crumbled feta cheese and chopped parsley, taking care not to break the cheese down too much.
  • Cover and refrigerate for at least 30 minutes before serving to allow the flavors to fully meld.