Chickpea Macaroni Salad

Chickpea Macaroni Salad

59
CHRISTINE_L 0

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

50 m servings 459 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

59
  1. 80 Ratings

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Most helpful positive review

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 ye...

Most helpful critical review

Not a bad start but it needs a little something else. The dressing is pretty bland as is. I ended up added some italian dressing and red pepper flakes to spice it up. This salad gets better the ...

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 ye...

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!

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 oliv...

Very tasty. I only added 1/2 of an onion and it was plenty and probably only 1/4 cup of olive oil. What a great combination with plenty of healthy ingredients.

Delicious! I used farfalle, shallot (I prefer the milder flavor), and half the dressing, and I added fresh oregano for even more of a Greek flavor. This was easy and quick, and definitely someth...

I love to make this salad, I like to add a seeded cucumber cubed! Yummy! Its so fresh and tastey!

Not a bad start but it needs a little something else. The dressing is pretty bland as is. I ended up added some italian dressing and red pepper flakes to spice it up. This salad gets better the ...

Very easy to make. I didn't follow the receipe exactly as I couldn't have it right in front of me. Biggest tip, don't forget to chill, I didn't (in a hurry with a hungry kid at my feet) and th...

This recipe has all the ingredients that I love in a pasta salad under one roof, which is great. But I do think that it kind of slacks on the dressing. I mixed it all together, threw in almost a...