5 from 6 votes
Loaded Greek Chickpea Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This delicious and healthy salad is loaded with tons of protein and vegetables!  Full of color, flavor and texture - healthy deliciousness!

Course: Salad
Cuisine: Mediterranean
Servings: 6
Calories: 414 kcal
  • 8 ounces box Chickapea Pasta (spirals, penne or shells)
  • 15 ounce can of chickpeas, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 1/2 cups diced cucumber
  • 1 cup crumbled feta cheese
  • 3/4 cup kalamata olives, chopped
  • 1/2 cup red onion, diced
  • handful fresh parsley, chopped
  • 1/3 cup olive oil
  • 1 tablespoon + 2 teaspoons red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon dried oregano
  • salt and black pepper to taste
  1. Prepare all vegetables and place them in a large bowl with the feta, chickpeas and parsley.
  2. Cook Chickapea Pasta according to package directions. Drain and add to the bowl.
  3.  Add all dressing ingredients to a small bowl, or jar, and whisk until combined. Pour dressing over pasta salad and mix all ingredients together until they’re combined.
  4. Pasta salad can be served immediately or refrigerated up to 3 days.
Recipe Notes

Izzy uses her Homemade Vegan Tofu Feta for this recipe to keep it vegan.  The recipe can be found here.