Mediterranean Pasta Salad with Spiced Chickpeas

This Mediterranean Pasta Salad with Spiced Chickpeas is a bright and flavorful dish that incorporates lots of fresh, nourishing ingredients. It can be served room temperature or chilled and is great for summer!

Prep: 25 mins

Cook: 15 mins

Serves: 4

Ingredients

2/3 lb. whole wheat pasta or pasta of your choice
½ to ¾ cup chopped kalamata olives preference
2 ½ cups cucumbers peeled and chopped (seeds removed if desired)
1 pint cherry or grape tomatoes sliced lengthwise
2 bell peppers de-seeded and chopped
1 can chickpeas drained and rinsed
2 tsp. oil divided
¼ tsp. kosher salt
¼ tsp. pepper
1 ½ tsp. Italian seasoning divided

Dressing:
½ cup olive oil
Juice of 2 lemons divided
1/3 cup fresh parsley finely chopped
1 tsp. red wine vinegar
¼ tsp. Italian seasoning
1 ¾ tsp. dijon mustard
1 ½ tsp. kosher salt
¼ tsp. pepper
½ Tbsp. agave or maple syrup
2 Tbsp. red onion finely chopped

Instructions

1.Preheat the oven to 400 degrees F.

2.Cook 2/3 lb. pasta in salted water until just al dente, according to package directions. Drain and set aside.

3.In a small/medium bowl, add the 1 can chickpeas. Drizzle with 1 tsp oil, ¼ tsp. kosher salt, ¼ tsp. pepper, and 1 ½ tsp. Italian seasoning, toss to combine. Spread the chickpeas onto a baking tray lined with parchment paper and bake for 15 minutes.

4.In a large pan, add 1 tsp. oil and the 2 bell peppers. Cook for 5 to 7 minutes, stirring frequently until tender.

5.In a large bowl, add the ½ to ¾ cup kalamata olives, 2 ½ cups cucumbers, 1 pint of tomatoes, and the cooked bell peppers.

6.Whisk the dressing ingredients together in a bowl (½ cup olive oil, juice of 1 ½ lemons, 1/3 cup fresh parsley, 1 tsp. red wine vinegar, ¼ tsp. Italian seasoning, 1 ¾ tsp. dijon mustard, 1 ½ tsp. kosher salt, ¼ tsp. pepper, ½ Tbsp. agave or maple syrup, 2 Tbsp. red onion, reserving the juice of ½ lemon for just prior to serving.

7.Add the cooked pasta, chickpeas, and the dressing to the large bowl, and gently toss the ingredients until fully combined.

8.Drizzle the juice of the remaining ½ lemon just prior to serving, and toss to combine.

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