The Best Creamy Chickpea Pasta Salad
This creamy Chickpea Pasta Salad is an easy side dish, refreshing, and satisfying! Make this for your next dinner party or even for dinner tonight!
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Servings: 4 people
Calories: 407kcal
Equipment
- Medium pot
- Colander
- Sharp Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 8 oz Penne Pasta
- ½ cup Plain whole milk yogurt or almond milk yogurt
- 3 tablespoon Mayonnaise or vegan mayonnaise
- ¼ Red onion fine dice
- 3 tablespoon Lemon juice
- 1.5 teaspoon Whole grain mustard
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 3-4 tablespoon Fresh dill loosely minced
- 3 tablespoon Fresh parsley chopped
- 1 cup English cucumber peeled and diced
- ½ cup Scallions sliced
- 15 oz Canned chickpeas rinsed
Instructions
- Begin by bringing a large pot of water to a rolling boil. Boil the pasta according to package instructions and cook just past al dente. Drain pasta entirely and rinse with cold water.
- While the pasta cooks, drain and lightly rinse the canned chickpeas. Add them to a bowl and lightly mash with a fork. The chickpeas should still be whole, but slightly mashed.
- Peel and dice the cucumbers, thinly slice the scallions, and very lightly chop the fresh herbs. Set aside.
- In a large bowl, add the cooled pasta, the rinsed chickpeas, and all of the remaining ingredients (mayo, yogurt, lemon, mustard, herbs, cucumbers). Save a few sprigs of dill and parsley for garnish.
- Mix everything together until well combined. Add salt and fresh cracked black pepper to taste.
- Transfer to your serving dish of choice (or serve it in the mixing bowl). Sprinkle with salt and pepper and garnish with the remaining dill, parsley, and any leftover scallions!
Video
Notes
- This recipe is intentionally very basic, so that you can add what you want! I think chickpea pasta salad would be great with diced red onion, kalamata olives or black olives, fresh basil, bell peppers, or other crunchy veggies and/or complete proteins!
- Pay close attention to package directions on your preferred type of pasta as different pastas can have different cooking times based on type and shape!
- I recommend cooking the pasta just past al dente. Since the cooked pasta will be rinsed under cold water, it will stop the cooking process, and al dente may cause it to be a bit too firm.
Nutrition
Calories: 407kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 986mg | Potassium: 442mg | Fiber: 7g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 3mg
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