Comidamor Gluten-free Low-fat Mains Recipes Salads

Summer Chickpea & Pasta Salad


Pasta salad …
It’s that time of the year when we can’t stop thinking about fresh cooling salads. Isn’t that true?
So what about a super easy combo that is not only nutritious but also delicious?

Yes… stay with me.

It’s “pasta salad” o’clock 🙂

Pasta salads, as long as you choose good quality, whole grain or even gluten free pastas,  are a great option for many types of occasions, particularly in Summer:
They are great for picnics, for weekday work lunches, for beach days, for sunday “veggie” barbeques, etc … and they are so easy to put together, giving you that extra time to to be enjoying the weather with the ones you love. Plus, pasta saladas, can really create really wholesome meals we all crave so much.
This pasta salad is perfect to be made in a big batch ahead of a busy week or as a side on a family Sunday outdoors lunch.
Besides being nourishing, giving everything your body needs, it is yummy and an absolute Summer favourite.
You can easily adapt the ingredients to your liking or according to the veggies you have available, or that you have at home.
So, are you ready for this?
This salad is:
  • Healthy
  • High in fibre
  • High in protein from the chickpeas
  • Yummy
  • Perfect for Summer
  • Easy to make
  • With a Mediterranean twist
Summer Chickpea Pasta Salad
Serves 2
Super fresh, wholesome, high fibre pasta salad made with chickpeas, leek and beetroots that is also super easy to make with a very Mediterranean twist.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 cups of pasta (I used corn farfalhe), cooked according to package
  2. 1 small can of chickpeas in water
  3. 200grams of leek
  4. 2 medium beetroots
  5. 1 small yellow pepper (optional)
  6. 2 cups of salad greens (either lettuce, wild rocket or watercress will do)
  7. Fennel seeds and/or rosemary sprigs (optional)
  8. About half a cup of fresh dill
  9. Salt & black pepper, to taste
  10. 2 tbsp Olive oil
  11. 1 teaspoon smoked paprika
  1. Preheat the oven to 180C.
  2. Cook the pasta according to package instructions. Reserve. Let it cool.
  3. Prepare the veggies: finely slice leeks, peel and cube beetroots. Lay them on a baking tray or a oven proof dish, and a drizzle of olive oil and fennel or rosemary sprigs. Let them roast until crispy and fragrant - around 15 minutes. When done, remove from oven and let them cool.
  4. In the meantime, and If using chickpeas from a can, drain them and place them in a frying pan with 1 tbsp of olive oil. Season with smoked paprika, salt and pepper... mix well and gently fry them until crispy. Remove from heat. Reserve.
  5. Let all the above ingredients cool down.
  6. Prepare your salad bowl: add some fresh salad greens (lettuce, wild rocket or watercress) to your salad bowl.
  7. Assemble your salad: to the salad leaves add pasta, chickpeas, leek and beetroot. Mix everything well. Add a bit of lemon juice or balsamic vinegar, scatter some dill and serve cold.

For other super easy Summer Salad ideas, check the recipes below:

  1. Chickpea Blueberry Mushroom Salad

  2. Crunchy Thai-style Mango & Pistachio Salad

  3. Mediterranean roast vegetable salad with avocado pesto


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