This Greek chickpea pasta salad is so refreshing, and a super easy meal to throw together when you don't feel like cooking. Top it off with a tangy and savory lemon tahini dressing and you've got a simple but delicious summer salad.
As soon as summer hits, salads are all I want to eat for lunch or dinner. I'm always craving something fresh, and this healthy pasta salad is just that.
I also decided to make this meal vegetarian, and used roasted chickpeas for protein! They're super crispy and flavorful, and much easier to prepare than meat.
I love the refreshing Mediterranean-style ingredients, plus the creamy and tangy lemon tahini dressing that ties the dish together. If you are a pasta salad lover, this recipe is definitely one you want to try!
Ingredients in Healthy Greek Pasta Salad
This recipe includes a few healthy swaps, plus traditional ingredients to keep it light, nutritious, and so satisfying.
We'll start with the main swap: regular pasta for whole grain. Whole grain pasta contains much more fiber than the white refined kind, and I also love the texture it has.
For this recipe I used fulsilli, but any pasta with a similar shape will work. Farfalle is another great option, but it's harder to find whole grain varieties. At the end of the day, if you end up using white pasta that's totally okay!
Next is the protein source, which I already mentioned is roasted chickpeas. Roasting them makes them super crispy and flavorful, but you can also just add them straight from the can if that's what you like.
Then there's all the other base ingredients: tomatoes, cucumbers, red onions, parsley, and feta! I didn't include olives in the recipe, but they are a great option to add in, and used in many Greek recipes.
Finally, the dressing! It's my favorite part of any salad because it's where a lot of the flavor comes in. This one uses mainly tahini and lemon juice, plus some oat milk to thin it out. Feel free to use any milk you want, or even water. Add a little honey (or maple syrup!) so that it's not TOO sour, and some seasonings: salt, pepper, and garlic powder!
And you're done! Pretty simple, right?
I really hope you like this recipe! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!💕
More recipes you might love:
Greek Chickpea Pasta Salad with Lemon Tahini Dressing
- 1 lb whole grain pasta fulsilli or any other
- 2 large tomatoes
- ¼ cup parsley chopped
- ½ medium red onion sliced
- 3 baby cucumbers sliced
- ½ cup crumbled feta
- 1 15 oz can chickpeas drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
Lemon Tahini Dressing
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup milk of choice I used oat
- ½ teaspoon garlic powder
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 400 degrees. Line a sheet pan with aluminum foil. Dry the chickpeas, then place on the tray. Add the oil, garlic powder, cumin, and paprika and rub it with the chickpeas. Bake for 20 minutes.
- In the meantime, put together all the salad ingredients in a large bowl (besides the dressing). Then make the dressing by whisking all the ingredients together. Pour the dressing on top and add the chickpeas. Serve and enjoy!