This Mediterranean-style chickpea pasta salad makes the perfect side dish or a hearty lunch scooped over a bed of greens.

This pasta salad is so quick and easy! Assemble the ingredients, drizzle with vinaigrette and serve.

chickpea salad on a plate

Easy Chickpea Pasta Salad

  • Totally customizable, use any combination of pasta, meat, or cheese that’s on hand.
  • Loaded with protein, fiber, and flavor, chickpea pasta salad can even be made without pasta for a wheat-free version.
  • This showstopper salad holds up perfectly at picnics and potlucks over lettuce-based salads.
chickpea pasta salad in a bowl

Ingredients and Variations

Pasta – Rotini is a great choice because the dressing clings to it so well. Any medium-shaped pasta will do.

Chickpeas – (AKA garbanzo beans) are firm and hold up well in pasta salads. Be sure to drain and rinse them thoroughly first.

Tomatoes – Grape tomatoes come in a variety of colors which adds visual appeal to chickpea pasta salad. Cherry tomatoes or diced Roma tomatoes are perfect, too!

Salami – Sliced or chopped salami, diced ham, leftover chicken, or other types of sliced sausage can be used.

Cheese – Bocconcini balls are bite-sized balls of fresh mozzarella. Cut them in half before using them. Other cheeses to try are crumbled feta, blue cheese crumbles, or small cubes of Swiss cheese.

Dressing – Whisk in a little pesto to the dressing for a thicker, creamier dressing, if desired. No white wine vinegar? Use lemon juice instead. Use a bottle of your favorite vinaigrette if pressed for time.

Variations – Sliced cucumbers, avocados, or kalamata olives sliced in half will add more Mediterranean color and flavor to the chickpea pasta salad!

chickpea salad in a bowl with a spoon

How to Make Chickpea Pasta Salad

Fresh, colorful, and full of flavor, chickpea pasta salad is a year-round favorite!

  1. Toss pasta, tomatoes, chickpeas, salami, and cheese together in a large bowl, as described in the recipe below.
  2. Whisk dressing ingredients together.
  3. Toss dressing and basil in the salad. Season and serve.

How to Serve

Chickpea salad is best served uber-chilled, so it’s perfect for making the salad and dressing a day ahead and tossing just before serving. Enjoy it as a hearty side salad to chicken, pork, in a sandwich or wrap, or just over a bed of greens for an energizing workday lunch!

chickpea salad on a plate with a fork

Storing Chickpea Pasta Salad

  • Keep leftover chickpea pasta salad in a covered container in the refrigerator for up to 2-3 days.
  • Drain any liquid from the salad before adjusting the seasonings and serving.
  • Many of the ingredients in chickpea pasta salad do not freeze well. Fresh is best!

Tasty Pasta Salads To Try!

Did you try this recipe for Chickpea Pasta Salad? Leave a comment and rating below!

Overhead view of a white bowl of chickpea pasta salad with another bowl on a cutting board in the background.
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Chickpea Pasta Salad

This chickpea pasta salad recipe is easy to make and packed with flavorful zest.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Author Candace


  • ¾ pound rotini pasta 12 ounces dry (6 cups cooked)
  • 1 pound grape tomatoes halved (or cherry tomatoes)
  • 15 ounces chickpeas 1 can, rinsed and drained (garbanzo beans)
  • 1 cup salami sausage chopped
  • 1 cup small bocconcini balls halved (baby mozzarella)
  • 1 clove garlic crushed
  • 7 Tablespoons extra virgin olive oil
  • 4 Tablespoons white wine vinegar
  • 10 leaves basil finely chopped
  • salt and freshly ground black pepper to taste


  • In a large bowl, toss pasta, tomatoes, chickpeas, sausage, and bocconcini together.
  • In a small dish, whisk together garlic, olive oil, and vinegar to make dressing.
  • Add dressing and basil to other ingredients and toss together. Sprinkle with salt and freshly cracked pepper to taste.


  • Leftovers will keep in the refrigerator for up to 2-3 days because the dressing is made with fresh garlic. If stored longer there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 454 | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 338mg | Potassium: 437mg | Fiber: 6g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Lunch, Salad, Side Dish
Cuisine American, Italian, Mediterranean

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.