High Protein Chickpea Pasta Salad (Easy & Filling!)

This bold, tangy, veggie-packed salad comes together in 20 minutes and keeps you full for hours. It's perfect for meal prep, lunchboxes, or just when you’re trying to eat something that feels fresh but isn’t just lettuce. If you're into easy summer salads, check out my Italian Shell Pasta Salad next!

The ingredients

• Chickpea Pasta – This is the star! Use rotini or penne made from chickpeas (like Banza). It’s gluten-free and naturally protein-rich.
• Sun-Dried Tomatoes – Packed in oil for flavor. If using dried, soak first.
• Cherry Tomatoes – Sweet and juicy. Grape tomatoes work too.
• Feta Cheese – Crumbled from a block for best texture. Goat cheese or vegan feta also work.
• Fresh Parsley – For a pop of herby freshness. Swap with basil or mint if needed.
• Olive Oil – A good quality one adds richness.
• Red Wine Vinegar – Brings the zing to balance the pasta and veggies.
• Dijon Mustard – Don't skip this. It adds bold flavor and helps emulsify the dressing.
• Maple Syrup – Just a touch to mellow the acidity. Honey works too.
• Salt + Pepper – Adjust to taste.

For the ingredients quantities go to the recipe card below

Step-by-step instructions for making this high protein chickpea pasta salad

1. Cook the pasta.
Bring a big pot of salted water to a boil. Add the chickpea pasta and cook until al dente (check the package!). Drain and rinse with cold water to stop the cooking — very important with chickpea pasta.

2. Prep the veggies.
While the pasta cools, mince the sun-dried tomatoes, halve the cherry tomatoes, and chop the parsley.

3. Make the dressing.
Whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl or shake it up in a jar.

4. Mix the salad.
In a large bowl, toss together the pasta, sun-dried tomatoes, cherry tomatoes, feta, and parsley.

5. Add dressing + toss.
Pour the dressing over the top and toss it all really well. Give it a taste and adjust the seasoning if needed. Serve now or chill it for later.

Tips for the Best Pasta Salad

• Rinse the pasta. Chickpea pasta gets sticky — rinse it well under cold water.
• Let it chill. This salad actually tastes better after a few hours in the fridge.
• Don’t overdress. Start with half the dressing if you’re unsure and add more as needed.
• Bring to room temp. Especially if the dressing has firmed up in the fridge — a quick 15 minutes on the counter does wonders.

Variations

• Add more protein: Throw in grilled chicken, tuna, or even roasted chickpeas.
• Go vegan: Use a plant-based feta or skip the cheese and add olives or capers.
• Make it spicy: Add a pinch of red pepper flakes or chopped chili to the dressing.
• Switch the herbs: Try basil, dill, or mint instead of parsley.

What to Serve With This Pasta Salad

• Pair it with grilled chicken, shrimp, or tofu.
• Serve it as a side at barbecues or potlucks.
• Pack it for lunch, it travels well and holds up beautifully.
• Enjoy it on its own with some crusty bread or a side of greens.

Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Stir before serving — chickpea pasta can absorb the dressing and feel dry.
• Add a splash of olive oil or vinegar if it needs reviving.
• Not freezer-friendly — chickpea pasta doesn’t thaw well.