Chickpea Pasta Salad
This chickpea pasta salad is tossed with a creamy BBQ ranch dressing, corn, grape tomatoes, and shredded carrots for a bold, flavorful twist on classic pasta salad. Perfect for summer potlucks, picnics, or easy meal prep.
Servings: 8 cups
Calories: 320kcal
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
Serving: 1cup | Calories: 320kcal