Chickpea Rotini Salad

"Chickpea rotini & arugula salad tossed with crunchy carrots, celery, cucumbers, radishes & chickpeas in a simple lemon olive oil vinaigrette. A salad a day!"
-- @lorindabreeze

A Note from Feedfeed

Make room on your summer table for this summer pasta salad. Spicy arugula is tossed with creamy chickpeas, crunchy carrots, celery, cucumbers and radishes and finished with a bright lemony vinaigrette. We love using a 50/50 mix of veggies and pasta in our pasta salads (is it pasta salad? Or salad pasta?) Chickpea rotini boosts the protein, but use any short-cut pasta you like! Don't let summer end without making this dish!

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  • Recipe Card
Prep time 15mins
Serves or Makes: 4

Recipe Card

For the Salad


  • 3 cups cooked chilled chickpea rotini pasta
  • 2 cups chickpeas
  • 4 cups fresh arugula
  • 1 small cucumber, thinly sliced
  • 3 small sweet peppers, chopped into 1/2 inch pieces
  • 2 small rainbow carrots, thinly sliced
  • 4 radishes, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 teaspoon white sesame seeds, for topping

For the Vinaigrette


  • 1 lemon, juice and zest
  • 1/4 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • 1 teaspoon white sesame seeds

To Make the Vinaigrette


  • Step 1

    Put all the ingredients into a cruet and shake well before using.

To Make the Salad

  • Step 1

    Combine all of the ingredients in a large bowl. Add the vinaigrette and toss gently. Sprinkle with the remaining 1 teaspoon of white sesame seeds.