Chickpea Pasta Salad
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There’s something about this chickpea pasta salad that hits all the right notes. It’s creamy, a little sweet, full of fresh crunch, and way more interesting than most pasta salads at the potluck table.
I originally planned this as a cold side dish, but after making it a few times, I’ve realized it works beautifully warm or cold depending on how you serve it.
This recipe actually came from a salad I used to make with warm chickpeas and BBQ ranch dressing. After having it a few times, I realized those same flavors would make an amazing pasta salad!
Swapping in elbow pasta and building on those original ingredients turned it into something even better.
What Makes This Pasta Salad Stand Out
This isn’t your usual pasta salad. It’s bold, flavorful, and (like most side dishes) completely customizable. Whether you serve it as a hearty lunch or a summer side, it checks all the boxes.
- Sweet, smoky, creamy, and crunchy in every bite
- Great for cookouts, easy lunches, or meal prep
- Holds up well in the fridge and can be made ahead
- Delicious served cold or warm
Ingredients for Chickpea Pasta Salad
Here’s everything you’ll need to make this pasta salad. You can find exact amounts in the printable recipe card below.
Jump to RecipeFor the Salad:
- Canned chickpeas
- Elbow macaroni
- Frozen corn
- Grape tomatoes
- Shredded carrots
- BBQ ranch dressing (homemade or store-bought)
- Fresh chives (optional for garnish)
For the Homemade BBQ Ranch Dressing: Yes, you can use bottled dressing, but making your own lets you control the flavor and thickness.
- Mayonnaise
- Sour cream
- Your favorite BBQ sauce
- Dried parsley
- Dried minced onion
- Dried dill weed
- Seasoned salt
- Black pepper
- Milk to thin as needed
Tip: Add 2 cans of chickpeas for a heartier pasta salad.
Step-by-Step: How to Make Chickpea Pasta Salad
Start by making the dressing so the flavors can blend while you prep everything else.
In a medium bowl, whisk together mayonnaise, sour cream, and barbecue sauce until smooth. Stir in dried herbs, spices, and seasonings. Add milk a little at a time until you reach your desired consistency. Chill while preparing the salad.
Boil elbow pasta according to package directions. Drain and rinse with cold water to stop the cooking and cool it down.
In a large bowl, mix the chickpeas, cooled pasta, corn, grape tomatoes, shredded carrots, and BBQ ranch dressing. Toss until everything is well coated.
Taste and season with salt and pepper if needed.
Sprinkle fresh chopped chives on top for color and a little added flavor.
Warm or Cold? Both Work for This Chickpea Salad
This salad is usually served cold, but if you want to switch things up, you can serve it warm. Just skip rinsing the pasta and gently warm the chickpeas and dressing before mixing.
It works both ways—just depends on your mood and how you’re serving it.
Flavor Boosts and Custom Swaps
Want to make this recipe your own? Here are some easy ways to switch it up:
- Add diced avocado before serving
- Toss in chopped baby spinach or arugula
- Swap elbow pasta for shells, rotini, or orzo
- Use canned or grilled corn instead of frozen
- Add a pinch of smoked paprika or hot sauce to the dressing for a spicy kick
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If it seems a little dry after chilling, stir in an extra spoonful of BBQ sauce or a bit more dressing to freshen it up.
More Pasta Salads with Bold Flavors
If you’re into pasta salads that don’t play it safe, here are a few other recipes you’ll love:
Save for Later
Save this chickpea pasta salad to your Pinterest board so you’re ready for all the spring and summer get-togethers, BBQs, and potlucks coming up.
Chickpea Pasta Salad
Ingredients
For the Salad:
- 15.5 oz canned chickpeas drained, rinsed, and patted dry
- 8 oz elbow pasta cooked and cooled
- 1 cup frozen corn thawed and drained
- 1 cup grape tomatoes quartered
- 1/2 cup shredded carrots
- 3/4 cup BBQ ranch dressing see below
- Chopped fresh chives optional for garnish
BBQ Ranch Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup barbecue sauce
- 2 tbsp dried parsley
- 1 tbsp dried minced onion
- 2 tsp dried dill weed
- 1/4 tsp seasoned salt
- 1/8 tsp ground black pepper
- 2 tbsp milk or more as needed to thin
Instructions
- In a bowl, whisk together mayonnaise, sour cream, and BBQ sauce. Stir in parsley, onion, dill, seasoned salt, and pepper. Add milk as needed until smooth and creamy. Chill until ready to use.
- Prepare elbow pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine chickpeas, cooled pasta, corn, tomatoes, carrots, and dressing. Stir until evenly coated.
- Season with salt and pepper if needed. Top with chopped chives and serve immediately, or refrigerate for later.
Notes
- For a warm version, skip rinsing the pasta and gently warm the chickpeas and dressing before mixing.
- Feel free to use store-bought BBQ ranch if short on time.
- Add-ins like diced avocado work great, just add in right before serving to prevent pre-browning.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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