Pea & Chickpea Pasta Salad

pea & chickpea pasta salad /

This has been a favorite lately. I’ve made it countless times before I even thought of posting it here. It’s too easy… the ingredient list is short, and you likely already have these these things on hand. It’s super delicious and it takes no time to toss together. If I weren’t always trying to come up with new ideas, I would stop here and we would eat this most nights of the week. (Maybe switch out the veggies every so often to change it up).

pea & chickpea pasta salad /

I whisked a little dijon with olive oil and lemon juice before tossing it with brown rice pasta, chickpeas, peas, feta, and fresh herbs. This would be a perfect way to use up assorted herbs you might have leftover from something else.

pea & chickpea pasta salad /

A quick note about dijon mustard. We recently discovered the Edmond Fallot brand and it’s been sort of life changing. I don’t know why or how but it just has a better flavor and tang than any other kind. Here’s a link to it on Amazon, however it was much cheaper ($3.99) at our Central Market in Austin. And this is not sponsored, btw, I just had to share. Life changing, I tell you…

pea & chickpea pasta salad

Serves: serves 2 as a meal, 3-4 as a side
for the dressing:
  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • ½ to 1 teaspoon dijon mustard (I like this brand)
  • pinch of red pepper flakes
  • 1 smashed clove of garlic
  • salt & pepper
toss together with:
  • 1 cup dried pasta, I like Jovial's brown rice (plus reserve some pasta water)
  • ¼ cup chickpeas, cooked and drained
  • ¼ cup peas
  • ¼ cup chopped or crumbled feta
  • a few handfuls of fresh leafy herbs (parsley, basil, tarragon or mint are all good choices)
  1. In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
  2. Cook your pasta in salty water until al dente. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
  3. Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.
Roasting the chickpeas is a nice addition - cook in a pan over high heat with olive oil, salt & a little garlic. Set aside until ready to incorporate.


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Rate this recipe (after making it):  

  1. Monica from

    Looks great and I am sure that it is also delicious. Thanks for sharing the tip about the mustard!

    • Ashley from

      Made it. Ate it. Loved it. Declared it a weekly meal! 🙂 Left out the cheese and added extra peas + spinach that was on its last leg along with the chickpeas. So simple + tasty! Used fresh oregano and a little basil + thyme on top.

  2. Tieghan from

    Simple recipes never fail. They are always good. I could never get sick of this! It looks and sounds perfect!

  3. The simplest recipes are the ones I seem to come back to again and again. This one sounds fantastic!

  4. Kathryn from

    This is exactly the kind of food that I love for lunch during the summer. Perfect!

  5. This dish looks beautiful and I’m super interested in trying the Edmond Fallot brand. All of their dijon flavors look amazing! Thanks for letting us know about it!

    • jeanine

      I know, so many look so good. I usually buy the plain one, but there’s a wasabi one I tried as a sample one day that was insanely up-your-nose spicy 🙂

  6. Eileen from

    This salad sounds so easy and delicious! Such a perfect fast spring lunch. 🙂

  7. Pasta salads are always a go to thing for me. As a student with no money, I find staple of beans and pasta a must. I like to go down the asian route with some wasabi and dashi dressing and use the toasted roasted seaweed to act as the “cheese”. Such wonderful photos; You are so talented.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.