This vegan Greek pasta salad recipe adds a unique twist of crispy lemon chickpeas and creamy, Greek-inspired tahini dressing, fresh veggies, and olives for a terrific pasta salad made with wholesome plant-based ingredients and no added oil.
This salad combines some of my favorite flavors from my black lentil Greek salad, the crispy chickpea idea from red pesto pasta, and builds on traditional lemon tahini dressing (the foundation of all my tahini dressings).
And heck ya, you can only eat so many bowls of vegan Italian pasta salad before it's time for a change. And here it is - a festival of flavors and textures, Greek style!
Table of Contents
Ingredients and Notes
Pasta. I like shaped pasta like farfalle or fusilli because the dressing seeps into the nooks and crannies. Tubes like small penne or macaroni would also work, as would gluten-free or high-protein chickpea pasta. Or shake it up and take a page from my pearl couscous salad or try orzo.
Kalamata olives. Although I am partial to black olives, I must admit kalamata olives are terrific in this salad. Jarred green olives with or without pimentos are another good option. Some Greek salad use capers which would be a good option if you want to skip the olives.
Red wine vinegar. The combination of red wine vinegar and oregano gives the dressing a Greek vibe. Apple cider vinegar is the best substitute. If you need to skip vinegar, use lemon juice.
Tahini. Tahini, sesame seed paste, adds a slightly nutty flavor for a thick, creamy dressing. Look for tahini processed without added oil (yes, they use that), or make your own tahini. In my experience,
Bell pepper. When I think of Greek salad, I always look to the sharp flavor of green peppers. But of course, red or yellow pepper or a mix of baby peppers can be used.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Fresh herbs like chopped parsley or basil are great additions to this salad.
- I encourage you not to skip the crispy chickpeas, but if you do, add them rinsed and drained from the can.
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Step-by-Step Instructions
Drain and rinse the chickpeas and place them in a medium bowl. Toss with the lemon juice, zest, oregano, garlic powder, salt, and pepper.
Spread on a parchment-lined baking sheet and bake for 20-30 minutes until firm and slightly brown.
Cook the pasta according to the package directions. Rinse it in cool water after cooking.
Mix the dressing in a small bowl.
Pour half the dressing over the pasta and mix well.
Mix in the rest of the ingredients and the remaining dressing.
Cook's Tips
- For cold pasta salads, rinsing the pasta after cooking removes the starch, which keeps it from clumping.
- Deseed the cucumbers by cutting them in half lengthwise and scooping the seeds with a small measuring spoon. This keeps cucumbers fresh and crispy.
Frequently Asked Questions
I recommend using dry, cooked pasta for cold pasta dishes. Although fresh pasta is delicious for warm pasta dishes, it is quite delicate and becomes mushy and clumpy after being cooled and mixed with dressing and veggies.
Store salad in an airtight container in the refrigerator for 2-3 days. Serve cold or let it warm to room temperature. Stir before reserving.
As much as we'd love to have pasta salad on demand, it does not stand up to freezing and thawing. You are best to make it fresh or a day ahead.
Absolutely! You can make it a day ahead. Warm it to room temperature and stir before serving.
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👩🏻🍳 Recipe
Greek Pasta Salad with Crispy Lemon Chickpeas (Vegan)
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Ingredients
Ingredients for lemon chickpeas
- 3 cups chickpeas - 2 15-ounce/400-gram cans rinsed and drained
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest - optional is using fresh lemon
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Ingredients for Greek salad dressing
- 3 tablespoons tahini
- ½ cup red wine vinegar
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon salt
- ½ teaspoon black pepper
Ingredients for Greek Salad
- 16 ounces dry pasta
- 1 medium green pepper - cleaned and chopped
- 1 medium cucumber - deseeded and chopped
- 1 medium red onion - chopped
- 2 cups cherry tomatoes - sliced in half
- ½ cup kalamata olives
Instructions
- Preheat the oven to 400 F (200 C).
- Add the chickpeas to a medium bowl with lemon juice, zest, garlic powder, oregano, salt, and pepper. Toss the ingredients or cover and shake the bowl until the spices are coated.
- Spread the chickpeas on a parchment-lined baking sheet and bake for 20-30 minutes until firm and slightly browned. Toss the chickpeas once or twice to brown them on all sides.
- While the chickpeas bake, cook the pasta according to the package directions. The pasta should be al dente, meaning it is tender, but you bite through it rather than being mushy. Drain and rinse the paste in cool water. Place it in a large bowl.
- Prep all the veggies and make the dressing by mixing the ingredients in a small bowl.
- Mix half the dressing with the cooled pasta, then add the veggies, chickpeas, and remaining dressing and mix well.
- Serve the salad cold or at room temperature.
Notes
- Dried, not fresh, pasta works best for pasta salad. Short pasta, like farfalle or fusilli, is easier to serve and eat; however, you can also use small penne or macaroni.
- Store salad in an airtight container for 2-3 days. Stir before reserving. I don't recommend freezing pasta salad.
- The nutritional information is based on 8 side servings of salad.
- If you want to air fry the chickpeas, I recommend lining the bottom of the basket with parchment paper so the spices have a chance to mingle with the chickpeas. Air fry at 390 F (200 C) for 12-15 minutes, tossing them every 5 minutes.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
Delicious recipe - I hope you like it!
Susan
Tried it as written except about 2/3 the amount of pasta to suit my tastes. Pretty tasty! For some reason the chickpeas were t crunchy like I expected but overall a good alternative salad, and healthy! Thank you
Denise Perrault
I'm glad you enjoyed it. The chickpeas could be down to the brand. I've noticed that from time to time. Thanks so much for trying this recipe and commenting. It is much appreciated. 🙂