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Chickpea and Pasta Salad

Course Main Course, Salad, Side Dish, Snack


  • 150g San Remo Red Lentil Spirals dry weight
  • 1 400 g tin chickpeas drained and rinsed
  • 1 200g punnet cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/2 medium red capsicum diced
  • 1 large avocado diced
  • 1/2 cup fetta cubed (optional)
  • 1 small bunch fresh parsley OR fresh coriander (chopped finely) according to your preference
  • 1 handful pepitas
  • 1 small clove garlic crushed
  • Salt and pepper to taste
  • 1/2 medium lemon juiced
  • A generous drizzle of extra virgin olive oil to taste


  • Prepare the pasta according to the instructions on the box. Once cooked, douse in cold water to stop the cooking process, and allow to drain well.
  • Combine the chickpeas, chopped veggies, herbs, fetta, pepitas and garlic in a large bowl. Add the well-drained pasta and stir to combine.
  • Add the olive oil, lemon juice and salt and pepper to taste. Stir to combine. Enjoy!


If planning to take this salad to work or school, I recommend adding the avocado in the morning with an extra dash of lemon juice, to prevent browning. 
Optional extras/alternatives include:
  • Spring onion
  • Corn
  • Red onion
  • Yellow/orange capsicum
  • Quinoa instead of red lentil pasta
  • Brown lentils instead of chickpeas