Greek Pasta Salad with Crispy Lemon Chickpeas (Vegan)

Greek pasta salad with farfalle pasta, tomatoes, cucumbers, red onions, Kalamata olives, and chickpeas.

4.50 from 2 votes

Greek Pasta Salad with Crispy Lemon Chickpeas (Vegan)

Vegan Greek pasta salad recipe features crispy lemon chickpeas, creamy tahini dressing, fresh veggies, and olives made with wholesome plant-based ingredients and no added oil.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Side Dish

Cuisine: Greek

Diet: Vegan

Servings:

Calories: 339kcal

Author: Denise Perrault

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

US Customary - Metric

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