Chickpea Macaroni Salad Recipe -
Chickpea Macaroni Salad Recipe
  • READY IN 50 mins

Chickpea Macaroni Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Jul 04, 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.

Most Helpful Critical Review
Mar 17, 2008

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 longer it marinates (30 mins isn't long enough, overnight is best).

Jun 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!

Feb 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!

Jul 03, 2003

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.

Dec 14, 2010

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 something I'd make again.

Dec 10, 2010

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

Oct 18, 2002

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 the flavours didn't have time to mix until I was almost finished eating it. I skipped the olives(I hate them) and garlic(forgot to get at the grocery store) and still was good.


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 1186 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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