Chickpea Pasta Salad

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This healthy Chickpea Pasta Salad is loaded with fresh crisp vegetables, hard-boiled eggs, and a creamy flavorful dressing. Nothing beats a cold, zesty pasta salad on a hot summer day and luckily, this recipe couldn't be easier!

A large bowl of Chickpea Pasta Salad with a glass of water and fresh ingredients aroudn it.

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🍝 What is Chickpea Pasta?
🧂 Ingredients
👩🏻‍🍳 How To Make Chickpea Pasta Salad
💭 Top Tips
🥡 Storing & Freezing
📖 Recipe FAQs
🍽 Looking For More Salad?
📋 Recipe

🍝 What is Chickpea Pasta?

Chickpea pasta is a gluten-free pasta alternative that's made from garbanzo beans (chickpeas) instead of wheat flour. As a result, it has a nuttier flavor profile similar to whole wheat pasta. It's a great source of plant protein and fiber, which helps to keep your blood sugar steady.

Chickpea pasta is my favorite alternative pasta! It's delicious with a taste and texture most similar to regular pasta. I love it in pasta salad and hot pasta dishes like Sausage and Kale Pasta. Though it's not exactly the same, it's a great option for some extra nutrition!

The Best Gluten Free Pasta Salad

And the perfect way to try chickpea pasta - this creamy Chickpea Pasta Salad! Customize it to your liking but I love loading it with colorful, vibrant vegetables like bell pepper, tomatoes, and corn. Hard-boiled eggs add even more protein and the rich mayonnaise dressing is the perfect balance of sweet and tangy.

This Chickpea Pasta Salad recipe is filling and satisfying on its own for lunch or dinner, but it's also an amazing side dish for picnics, BBQs, cookouts, and potlucks. I love serving it alongside Korean Broccoli Salad and Summer Berry Salad for the ultimate summer bash!

Why You'll Love It

Healthy: This vegetarian Chickpea Pasta Salad is loaded with good-for-you ingredients like fresh vegetables, gluten-free chickpea pasta, and protein-rich eggs. Use paleo mayonnaise and coconut sugar for less-refined ingredients.
Easy: All you have to do is boil, chop, and mix in this delicious gluten-free pasta salad! Customize it to your liking with your choice of vegetables and protein.
Classic: It's hard to resist a creamy pasta or potato salad at BBQs. Chickpea Pasta Salad is versatile and zesty, making it the perfect companion to fun summer meals.

🧂 Ingredients

Chickpea pasta: My favorite brand is Banza. Make sure to use a shape that will catch all of the creamy dressing. I recommend shells, cavatappi, fusilli, cascatelli, elbows, or rotini.
Hard boiled eggs: Adds great texture and protein. I make mine in the Instant Pot for a fuss-free method, plus the shells are easier to remove.
Red and green onion: For a savory bite. Raw red onions can be overpowering so soak them in water for 5-10 minutes first.
Tomatoes: So sweet and delicious in the summer! Make sure to use the small varieties like grape or cherry tomatoes. Store them on the counter to retain freshness.
Red bell pepper: You can use any color bell pepper. But I recommend red peppers since they're the sweetest, which helps to balance the zesty dressing.
Frozen peas and corn: These are always staples in my freezer but feel free to leave them out. Corn is sweet and seasonal in the summer so you can substitute with fresh corn too.

For The Dressing

Labeled ingredients for creamy mayonnaise dressing in Chickpea Pasta Salad.

Mayonnaise: The base of our creamy dressing. I recommend Primal Kitchen, a paleo version that is made with avocado oil and sugar-free.
Red wine vinegar: A classic for salad dressing! It adds a subtle tang.
Sugar: I use unrefined coconut sugar but you can substitute with an equal amount of white granulated sugar.
Dijon mustard: Adds tang and spice.
Paprika, garlic powder, and dill: Flavor enhancers, but feel free to substitute with your favorite herbs and spices.

Substitutions & Variations

You can use any type of pasta in this dish. I'd recommend chickpea, whole wheat, or regular pasta since its sturdier texture will hold up better in the fridge.
Play around with the vegetables! Spinach, broccoli, olives, or cucumber would taste great in Chickpea Pasta Salad.
Looking for a heartier protein-rich salad? Add your favorite meat like canned tuna, grilled chicken, or salmon. To keep it vegetarian, use tofu.
Fresh herbs would make this gluten-free pasta salad more vibrant. Basil, parsley, cilantro, dill, or mint would work best here.
For a vegan Chickpea Pasta Salad, use vegan mayonnaise and leave out the eggs.

👩🏻‍🍳 How To Make Chickpea Pasta Salad

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

STEP ONE: First, cook pasta in boiling salted water for 1-2 minutes less than box instructions. Then drain, rinse with cold water, and spread out onto a plate to let air dry. Cool completely.

Chopping vegetables and soaking red onion in water.

STEP TWO: While the chickpea pasta is cooling, prep the fresh vegetables. Chop the red bell pepper, onion, eggs, tomatoes, and green onion.

Soak the red onion in water for 5-10 minutes to remove the raw spice. Then drain and dry well.

STEP THREE: To make the dressing, whisk together mayonnaise, vinegar, sugar, paprika, garlic powder, dill, salt, and pepper until smooth. Season to taste.

Mixing chickpea pasta, veggies, and dressing in a bowl.

STEP FOUR: To a large mixing bowl, add cooled pasta, vegetables, eggs, and dressing. Gently mix together until evenly coated.

Let sit in the fridge for at least 1 hour, best if overnight. Immediately after mixing, the Chickpea Pasta Salad will taste very tangy and bright. Over time, the vinegar mellows out to become more balanced and delicious.

A close up of a bowl of Chickpea Pasta Salad with a serving spoon in it.

💭 Top Tips

Soak the red onion. Raw red onion can be very spicy and overwhelming. To make it more palatable, soak chopped onion in water for 5-10 minutes. Then drain and dry well. You can also substitute with shallots.
Let pasta cool completely: To prevent a watery pasta salad, rinse, dry, and cool the chickpea pasta completely. If you immediately mix in the dressing, the mayonnaise will break and separate into an oily dish.
Reserve some dressing: If serving Chickpea Pasta Salad to a crowd or at an event, save some dressing for the side. Mix it in right before serving to make it creamier.
Be patient: This easy pasta salad tastes best after sitting in the refrigerator for an hours, but best overnight. Letting the flavors marinade results in a superb and extra flavorful dish.

What To Serve With Chickpea Pasta Salad

Meat: You can serve this pasta salad on the side or with chopped meat mixed in. Gochujang Salmon, Baked Lemon Chicken Tenders, or BBQ Chicken Drumsticks would taste amazing with it!
Salads: For a tasty summer spread, pair this recipe with Watermelon Beet Salad, Seafood Salad, German Potato Salad, or California Chicken Salad.
Picnic: At the height of summer, we enjoy picnics non-stop. I always pack Lemon Dill Hummus, Cucumber Sandwiches, Blueberry Goat Cheese, and Chickpea Pasta Salad in my picnic basket.

Chickpea Pasta Salad in a white serving bowl.

🥡 Storing & Freezing

Storing: Store leftover Chickpea Pasta Salad in an air-tight container in the refrigerator for up to 4 days. You can enjoy it cold right out of the fridge.

Freezing: I would not recommend freezing pasta salad.

Make Ahead: For best results, prepare this pasta salad 1-2 days in advance and let the flavors enhance in the fridge. Before serving, give it a good stir. Do not let Chickpea Pasta Salad sit out at room temperature for more than 2 hours.

📖 Recipe FAQs

Why does my gluten free pasta get hard?

Gluten-free pasta can become hard for several reasons. It may cook faster than regular pasta, so monitoring the cooking time is essential. Using a large pot with salted boiling water and stirring the pasta frequently can prevent clumping and sticking. Additionally, rinsing the cooked pasta with cold water can help stop the cooking process. Lastly, the quality and brand of the gluten-free pasta can affect its texture, so experimenting with different options may yield better results.

Should you rinse your pasta for pasta salad?

For this mayonnaise-based Chickpea Pasta Salad, I recommend rinsing the pasta after cooking. Chickpea pasta can be gummy so rinsing stops the cooking and removes excess starch. Make sure to dry and cool it well, otherwise the mayonnaise dressing can separate.

Why is my pasta salad not creamy?

First, make sure you have an adequate amount of creamy dressing or sauce to coat the pasta. As the pasta sits, it absorbs the dressing so it'll look less creamy but it'll be more flavor. For an extra creamy pasta salad, 1.5x or double the dressing amount.