Chickpea Pasta Salad

This easy-to-make pasta salad recipe is perfect for meal prep, holiday get-togethers, or just a quick and fresh dinner.

The flavors of this dish are based on a classic tuna pasta salad, but we’ve cut the tuna out and used lightly mashed chickpeas for both protein and texture.

Feel free to get creative with other veggie add-ins to make your pasta salad even more flavorful and colorful!

Notes on this healthy chickpea pasta salad

Gluten-free or wanting more protein? Sub in a chickpea-based pasta, like Banza, for the bowties.

Why nori? The seaweed flakes in this recipe give the sauce a tuna-like flavor and aroma without being overpowering or overly fishy. You can skip that ingredient and still have a delicious pasta dish.

 

Print Recipe

Chickpea Pasta Salad

 

 

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

 

Course: Lunch, Main Course

Keyword: Chickpea Pasta Salad Recipe

Servings: 8

Calories: 183kcal

Ingredients

• 3 cups dried farfalle pasta bowtie
• 15 ounces chickpeas drained
• 2 tablespoons chopped red onion or shallot
• 1 cup grape tomatoes halved
• 2 stalks celery diced
• 1/4 English cucumber sliced and cut into fourths
• 1 tablespoon minced fresh parsley
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup soft silken tofu
• 1 tablespoon crushed nori seaweed, optional

Instructions

• In a large pot, bring 8 cups of water to a boil. For the best flavor, add 2 tablespoons of salt to the water. Cook until al dente, according to the packaged instructions. Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Set aside while you prepare the sauce and chop the veggies.
• In a large bowl, mix together the balsamic vinegar, oil, tofu, salt, pepper, and nori (if using) until smooth. Add the chickpeas and slightly mash using a heavy spoon or potato masher.
• Add the cooked and cooled pasta into the bowl and mix until the noodles are completely covered in the sauce and the mashed chickpeas are fully incorporated. Fold in the remaining ingredients.
• You can enjoy this pasta dish immediately, but it's even better after being refrigerated overnight. Store leftovers in an airtight container for up to 5 days.

Notes

Servings 8 | 183 Calories per Serving

 

4.6 grams fat (0.6 grams saturated), 0 mg cholesterol, 245 mg sodium, 30 grams carbs, 3.7 grams fiber, 1.8 grams sugar, and 6.2 grams protein.