Chickpea and Pasta Salad

    50 minutes

    Chickpeas and macaroni pasta combine with feta cheese, black olives and garlic in an olive oil and lemon dressing to make this easy but tasty salad.

    80 people made this

    Serves: 6 

    • 1 cup macaroni
    • 1 (400g) tin chickpeas, drained
    • 4 tomatoes, diced
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 185g feta cheese, crumbled
    • 1 cup pitted black olives
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup (125ml) olive oil
    • 1/4 cup (60g) fresh lemon juice

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Bring a medium saucepan of lightly salted water to a boil. Add macaroni and cook 8 to 10 minutes or until al dente. Rinse under cold water to chill and drain.
    2. Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
    3. Mix macaroni with chickpea mixture. Cover and refrigerate for at least 30 minutes to blend flavours.

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    Reviews and Ratings
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    Reviews in English (63)


    This was even better than I thought it would be. The dressing, with the lemon juice, was a light and refreshing departure from vinegar-based dressings. I left out the feta, but added chopped yellow pepper and cucumber, as well as fresh oregano and parsley. We and our out of town guests loved it. Just delicious, and a pretty and colorful addition to the plate.  -  04 Jul 2008  (Review from Allrecipes USA and Canada)


    Great recipe! Next time I make it, though, I will reduce the amt. of salt (was a little salty), and add some chopped cucumber. I cut the black olives in half. I'll definitely make this again!  -  25 Apr 2001  (Review from Allrecipes USA and Canada)


    THIS WAS AWESOME! Anyone making this MUST use feta chese and kalamata (rich flavored Greek) olives.They go together like sauce and cheese on a pizza. Like others,I cut down on the onion and olive oil. Then I added some of the olive juice to the dressing. I also used whole cherry tomatoes (as someone said salad gets soggy in time), & some fresh parsley.Definately a keeper!  -  23 Feb 2009  (Review from Allrecipes USA and Canada)