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Chickpea Macaroni Salad

Chickpea Macaroni Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m
CHRISTINE_L

CHRISTINE_L

This Greek-style pasta salad would also be good tossed with fresh avocado and mint.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1186 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  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 flavors.
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Reviews

naples34102
31

naples34102

7/4/2008

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.

KIMAR
23

KIMAR

6/26/2003

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!

gregoryz
13

gregoryz

2/23/2009

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!

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