Today I’m sharing this easy recipe for pasta salad with lentils and chickpeas. This is a nice, hearty pasta salad that holds up beautifully on a buffet. There’s no mayo or any egg ingredients, so it’s also fine to serve at room temperature.
If you’re a fan of old fashioned comfort-food pasta salad, you may also love my mom-style macaroni salad. It’s still one of my favorites.
For ease of browsing, you can find all my pasta recipes and side dishes in one place. Enjoy!
Let’s Party
A few weeks ago, we were invited to our friend-and-neighbor’s 40th birthday celebration.
Said Celebration occurred this past Sunday. Our hosts were providing burgers, dogs and Veggie Burgers (bless you, Overstreets)!
They asked everyone to please bring a Side Dish. I emailed back something Rather Vague about making pasta salad or potato salad. Probably like many other Invitees.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
[And yes, there were a ton of different pasta and potato salads at the party. Most of the pasta salads contained rotini (there were 5 of them in a row–rotini salads as far as the eye could see (if the eye could only see to 5)]
Coming Up with a Recipe
I didn’t give my Side Dish any more thought until I went to the store on Friday to purchase Items to put in my still-murky idea for a pasta salad.
And then, while cruising the aisles at Whole Foods, I saw them. Living in a bulk bin next to some split peas. They were Glorious. I asked them their name and they chorused, “We’re autumn blend lentils. Marvel at our Autumnal Splendor!”
And marvel I did. The blend was a mix of orange, yellow, black and brown lentils (they might have other names, but that’s what color they were). They lured me in with the promise of cooler weather and bonfires, and I scooped some up and brought them home with me.
On the pasta aisle, I found some cute little orecchiette–little ears.
So, I bought the little ears rounded out Team Pasta Salad with some fire roasted peppers, some cherry and pear tomatoes, an English cucumber and a Vidalia Onion.
Why Put Lentils In Pasta Salad?
Would you like to save this post?
Enter your email address below, and don't forget to check the box!
I had never before thought to put lentils in pasta salad. And then chickpeas on top of that? Truly a Carby Delight. But, dang, it was good!
But not only do the lentils and chickpeas bring more carbs to the party, they also bring, flavor, texture, and protein.
All the textures and flavors worked really well together–the chew of the orecchiette, the slight crunch of the wee lentils, the Smooth of the goat cheese and the cold snap of the cucumber–a veritable Pasta Salad Symphony.
I hope you enjoy this pasta salad with its little lentil and chickpea friends. It’s a great summer salad, and worked perfectly for the potluck!
Make It A Meal
Pasta salad is a natural with burgers, so try it with these smashed burgers. So good.
You may also enjoy it as a side with these spicy guacamole chicken sandwiches, or these fun pretzel dogs.
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Pasta Salad with Lentils and Chickpeas
Would you like to save this post?
Enter your email address below, and don’t forget to check the box!
Ingredients
- 8 oz. orecchiette or your favorite short pasta shape cooked to al dente
- ¾ cup lentils cooked according to package directions
- 1 can chickpeas rinsed and drained
- 1 cup grape or cherry tomatoes or a mixture of the two, cut in half
- ½ English cucumber peeled, seeded, and diced
- 1 large sweet red pepper diced (option: use fire-roasted peppers if you prefer)
- 1 small sweet onion diced
- 4 oz goat cheese crumbled
For the Dressing
- ½ cup red wine vinegar
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt or to taste
- several grinds of black pepper
- zest of two lemons
- 2 teaspoons Worcestershire
- 1 teaspoon soy sauce
- 1 Tablespoon honey
- ¼ cup extra virgin olive oil
To Finish
- ½ cup of mixed chopped fresh herbs of your choice optional
Instructions
- Combine all the salad ingredients in one large bowl.
- Whisk all the dressing ingredients together except for the oil.
- Drizzle the oil in very slowly, whisking rapidly and constantly.
- Pour the dressing over the salad and toss to combine.
- Taste and adjust seasonings.
- Refrigerate for 4 hours to give the flavors a chance to marry.
- Fold in the chopped herbs right before serving.
Did You Make Any Changes?
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!
Have a great day!
Join in Today!
I love pasta salad, Jenni! And I love how you put new twists into this one. Great for the summer months and beyond. Loving your NEW blog name, too!
Thanks, for sharing! Will be back for more:)
Thank you, Elizabeth! I think the name more truly reflects who I’m becoming. And I’m always becoming. 🙂
Beautiful! I always get french lentils, no fun mixed lentils around here :/ you got a lot going on in this salad: complex carbs from the pasta, refreshing cucumbers, savory cheese, spicy peppers and two of my fav sources of veg protein: chickpeas and lentils 😀 loving the flavors in the dressing too. YUM!
Thanks, Yuri! If I didn’t write it down, I’d never be able to recreate it. 😉
this is a fab salad and so healthy and satisfying
Thanks, Rebecca! Loved the lentils with the pasta–different and yummy!