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Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

Gorgeous avocado tomato chickpea pasta salad packed with fresh, delicious mediterranean flavors and a bold lemon basil dressing. This easy vegetarian pasta salad recipe takes just 20 minutes to make and is perfect for parties or meal prep!

Course Gluten Free, Lunch, Pasta, Side Dish, Vegetarian
Cuisine American
Keyword chickpea pasta salad, mediterranean pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 332 kcal
Author Monique Volz of AmbitiousKitchen.com


  • For the pasta
  • 8 oz whole wheat or gluten free pasta (I like Orecchiette or bowtie)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 cups cherry tomatoes, halved (about 1 pound)
  • ½ cup feta crumbles
  • 1 ripe but slightly firm avocado, pitted and diced
  • ¼ small red onion, thinly sliced
  • Optional: 1/2 cup pitted kalamata olives
  • For the vinaigrette:
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1 garlic clove
  • 1/4 cup olive oil or avocado oil
  • 1/3 cup packed fresh basil leaves
  • 1 teaspoon honey or sugar (optional)
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • To garnish:
  • Torn basil leaves


  1. First make the dressing by adding all ingredients to a blender. You can also whisk them together in a medium bowl, but you'll need to make sure that the basil is finely diced. I prefer the blender method because it minces the garlic for you. Set aside the dressing until pasta is ready.

  2. Next cook the pasta according to the directions on the package. Al dente is best here. Once pasta is done, rinse with cool water and drain, then add to a large bowl.

  3. Stir in chickpeas, tomatoes, feta, avocado, red onion and optional olives. Fold in dressing and gently stir until pasta is well combined. Season with freshly ground black pepper and torn basil leaves. Serves 6.

Recipe Notes

Nutrition information is calculated used whole wheat pasta. For a more protein rich pasta, use chickpea pasta or a bean pasta.

To make gluten free: Use a GF pasta such as brown rice pasta or chickpea pasta.

For a full meal: Add 1 pound diced, cooked chicken breast.

To make vegan: Leave off the feta and use almond milk feta or a few tablespoons of nutritional yeast instead, or just leave out cheese completely.

Nutrition Facts
Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Amount Per Serving (1 serving (based on 6))
Calories 332 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 2.6g16%
Carbohydrates 47.7g16%
Fiber 8.3g35%
Sugar 3.5g4%
Protein 10.4g21%
* Percent Daily Values are based on a 2000 calorie diet.