Vegan Mediterranean Chickpea Pasta Salad

Vegan Mediterranean Veggie Pasta Salad

A simple mediterranean pasta salad made with cucumber, cherry tomatoes, chopped artichoke and a vinaigrette dressing. A super savory meal to enjoy for lunch or as a side salad!


  • 1 8oz. gluten-free brown rice pasta
  • 1 15oz can of chickpeas or 1.5 cups cooked chickpeas
  • 1 pint cherry tomatoes, halved
  • ½ red onion, diced
  • 1 large cucumber, chopped
  • 1 8oz. can marinated artichoke, roughly chopped
  • ½ cup kalamata olives, sliced
  • ½ cup crumbled extra firm organic tofu
  • ⅓ cup packed fresh basil leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 3 garlic cloves, minced
  • 2 tablespoon dijon mustard
  • 1 teaspoon fresh or dried oregano
  • 1 teaspoon fresh or dried thyme
  • ½ teaspoon salt, or to taste
  • black pepper, to taste
  • juice of 1 lemon + zest


  1. In a large pot, place brown rice pasta into boiling water. Cook until al dente & according to package directions (about 8-10 minutes). Rinse under cold water to stop cooking, drain and set aside..
  2. In a large mixing bowl, add chickpeas, chopped onion, cucumber, cherry tomatoes, olives, artichokes and fresh basil. Lightly sprinkle the crumbled tofu with salt and pepper. Set aside.
  3. In a small-medium bowl, whisk all the dressing ingredients together. Adjusting the flavors as needed.
  4. Then pour the dressing over everything and gently toss to combine. Enjoy or store in the fridge for 2-3 hours to let flavors marinate.