Mediterranean Chickpea Pasta Salad

96A2E2C2-C35A-4800-AECD-10D99526319DFourth of July is coming up, and if you’re celebrating Independence Day, chances are you’re attending a get together. And chances are that at said get together, there will be food – probably even a grill out.

“What side dish are you bringing?” Aunt Mae will ask. You can reply with, “This amazing and delicious salad that this this really cool chick created.”

Jk. Don’t do that. It’s my sad attempt at humor… but DO bring this pasta salad. Talk up how healthy this dish is, and how much flavor it holds. My secret (which is not so secret now) to this recipe is the Zoe’s Greek Dressing. HOLY MOLY, it’s mouth-watering. If you have never been to a Zoe’s or there’s not one near you, their dressing is simply olive oil, red wine vinegar, and a mixture of oregano, salt, and pepper.

Not trying to toot my own horn, but this dish is so. dang. good, and is one of my favorite recipes I’ve come up with this year. Sometimes the best results come from an unplanned idea and experiment. I ate about 5 servings of this and never got sick of it. I was actually really sad when it got down to the bottom!

Best part is…. it’s healthy. You can even make it gluten-free if you ditch the macaroni.

Update July 2018: I’ve now updated the recipe in case you don’t have a Zoe’s Kitchen near you! Zoe’s Dressing recipe is now included!


Mediterranean Chickpea Pasta Salad with Feta
Serves: 4-6

For the dressing:
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp dried basil
1 tsp salt
1/2 tsp black pepper
3/4 c canola oil
1/4 c olive oil
5 tbsp red wine vinegar

For the salad:
1 box dry Banza rotini pasta
1 can of chickpeas
3 sun-dried tomatoes, chopped
8 oz of can or jarred artichokes, chopped
1/3 c green olives, chopped
1/2 c feta cheese

1. Combine garlic powder, oregano, basil, salt, and black pepper in large bowl. Mix well.
2. Combine canola oil, olive oil, and red wine vinegar in mason jar, and add dry ingredient mixture. Seal jar, and shake well. Set aside.
3.  Boil pasta as instructed on package until pasta is al dente.
4. Drain pasta, and set aside.
5.  In large mixing bowl, combine chickpeas, sun-dried tomatoes, artichokes, and olives. Toss all ingredients until mixed well.
6. Add cooled pasta to mixture and toss to combine.
7. Slowly,  pour dressing into mixture until all pasta salad is lightly covered.
8. Top with feta cheese, and voila! Enjoy!

TIP:  Note that you do not want your pasta salad to be runny, but it should have a good oily texture. If you set this in the fridge overnight, you will need to add more dressing the next day because the pasta will soak up the dressing.

If you loved this recipe, leave me a comment or share on Instagram, @goodafeats, #goodAFeats!
xoxo – Amber

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