Today I’m sharing an easy, satisfying recipe for pasta salad with lentils and chickpeas. This hearty salad stands up well on a buffet and doesn’t rely on mayonnaise or eggs, so it’s perfectly fine at room temperature. If you enjoy classic comfort-food pasta salads, you might also like the author’s mom-style macaroni salad. For more ideas, check the site’s pasta recipes and side dishes sections. Enjoy!
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Let’s Party
A few weeks ago we were invited to a friend-and-neighbor’s 40th birthday celebration. The hosts were planning to provide burgers, hot dogs, and veggie burgers, and asked guests to bring a side dish.
I replied that I would bring a salad, but didn’t settle on the details right away. Like many other attendees, I considered either a pasta salad or a potato salad. When the day came, the party table featured numerous versions of both—especially rotini-based pasta salads, which seemed to be very popular that afternoon.
Coming Up with a Recipe
I didn’t finalize my side dish plan until a quick grocery run on Friday. While browsing the bulk bins at the store, I discovered a colorful blend of lentils—an autumn-style mix of orange, yellow, black and brown lentils that caught my eye.
The variety of colors and textures in that lentil mix felt seasonal and inviting, so I purchased a small amount to experiment with. I also found some orecchiette—small ear-shaped pasta—which seemed like a natural match for the tiny lentils. Back at home, I rounded out the salad with fire-roasted red pepper, cherry and pear tomatoes, English cucumber, and a sweet Vidalia onion.
Why Put Lentils In Pasta Salad?
Before that weekend I’d never thought to add lentils to a pasta salad. Pairing them with chickpeas and pasta created a very comforting, carbohydrate-forward salad, but it also offered much more: a pleasing mix of flavors, a variety of textures, and an added protein boost from the legumes.
The components work together well. The orecchiette provide a chewy bite, the small lentils add a slight firm texture, the chickpeas bring substance, and the vegetables contribute brightness and crunch. Crumbled goat cheese adds creamy tang, while lemon zest and a bright dressing lift the whole dish.
The result is a well-balanced, flavorful pasta salad that travels well and holds its texture on a buffet table. It proved to be a hit at the potluck and is an excellent option for summer gatherings or casual meals.
Make It A Meal
Pasta salad pairs naturally with grilled foods. Try serving it alongside smashed burgers, spicy chicken sandwiches with guacamole, or fun party foods like pretzel-wrapped sausages. It also stands on its own as a filling vegetarian main when you include the lentils and chickpeas.
This salad is flexible: swap in your favorite short pasta, change the herbs to suit your taste, or use fire-roasted peppers for a smoky note. The dressing can be adjusted for sweetness, acidity, and salt to complement the other ingredients.
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Pasta Salad with Lentils and Chickpeas
Jennifer Field
Equipment
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Balloon whisk
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Large mixing bowl (about 4–5 quarts)
Ingredients
- 8 oz. orecchiette or any short pasta cooked to al dente
- ¾ cup lentils cooked according to package directions
- 1 can chickpeas rinsed and drained
- 1 cup grape or cherry tomatoes halved
- ½ English cucumber peeled, seeded, and diced
- 1 large sweet red pepper diced (optional: use fire-roasted)
- 1 small sweet onion diced
- 4 oz goat cheese crumbled
For the Dressing
- ½ cup red wine vinegar
- ¼ cup fresh lemon juice
- ½ teaspoon salt or to taste
- several grinds of black pepper
- zest of two lemons
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 Tablespoon honey
- ¼ cup extra virgin olive oil
To Finish
- ½ cup mixed fresh herbs, chopped optional, such as parsley, basil, or chives
Instructions
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Cook pasta to al dente, drain, and cool slightly. Prepare lentils according to package instructions and let them cool.
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In a large bowl, combine the cooked pasta, lentils, chickpeas, halved tomatoes, diced cucumber, diced pepper, and diced onion.
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Whisk the dressing ingredients together in a separate bowl, leaving the olive oil aside. Once the other ingredients are combined, drizzle the oil in very slowly while whisking rapidly to emulsify the dressing.
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Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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Crumble goat cheese over the salad, taste, and adjust salt and pepper as needed.
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Refrigerate for about 4 hours to allow flavors to meld. This chill time deepens the dressing and helps the salad come together.
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Fold in chopped fresh herbs just before serving for added brightness and color.
Did You Make Any Changes?
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and picked up a tip or two for your next gathering.
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