Summer Salads: Chickpea Pasta Salad

Creamy avocado and juicy tomatoes shine in a zingy shallot vinaigrette. This healthy pasta salad is sure to be a crowd-pleaser for all those backyard summer shindigs.

Chickpea Pasta Salad

Serves 2



1 cup rotini pasta, cooked and cooled 

1 cup canned chickpeas, rinsed and drained

½ cup cherry tomatoes, halved

1 avocado, sliced into chunks

½ cup basil

½ cup corn kernels, cooked and cooled 

½ cup feta cheese

Zingy Shallot Vinaigrette

⅓ cup olive oil

1 shallot, finely diced

2 tablespoons lemon juice

Salt and pepper to taste


 1. Add rotini, chickpeas, cherry tomatoes, basil, corn, and feta to a large bowl.

 2. In a saucepan over medium heat, saute shallot in 1 tablespoon of olive oil until softened, about 3-5 minutes.

 3. Remove saucepan from heat and whisk in remaining olive oil, lemon juice, and a pinch each of salt and pepper.

 4. Pour vinaigrette over salad and stir gently to combine. Top with avocado and serve immediately.

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Category: Food & Drink

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