Pasta Salad with Crispy Chickpeas
A refreshing pasta salad where golden chickpeas and bright vegetables meet a crisp, herby dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs penne pasta, canned chickpeas, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces penne pasta
- 1 can canned chickpeas
- 1/2 cup red onion
- 1 cup cherry tomatoes
- 1/2 cup cucumber
- 1/4 cup fresh dill
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Equipment for this recipe
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Instructions
- Step 1: Cook penne in a large pot of salted boiling water for 10 minutes until al dente. Drain, rinse under cold water, and toss with 1 tbsp olive oil to prevent sticking. Pat chickpeas dry with paper towels and spread on a baking sheet; drizzle with 1 tsp olive oil, sprinkle with garlic powder, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until golden and crispy.
- Step 2: Finely dice red onion, halve cherry tomatoes, and cut cucumber into 1/4-inch cubes. Chop fresh dill. In a small bowl, whisk lemon juice, remaining 2 tbsp olive oil, salt, and pepper until emulsified.
- Step 3: Combine cooled pasta, crispy chickpeas, red onion, tomatoes, cucumber, and dill in a large bowl. Pour dressing over and toss gently until evenly coated. Chill for 1 hour before serving to allow flavors to meld.
