The Poor Chef's Mediterranean Chickpea Pasta Salad

The Poor Chef's Mediterranean Chickpea Pasta Salad
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Recipe for The Poor Chef's Mediterranean Chickpea Pasta Salad, a frugal recipe that costs under $5.00 for 4 servings to make.


  • 6 ounces rotini pasta
  • 3 tablespoons olive oil
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • 1 pound tomatoes, seeded and diced
  • 1 can (15 ounces) chickpeas
  • 1 can (2.5 ounces) sliced black olive, drained, optional
  • 1 large cucumber, seeded and chopped
  • 3 scallions or chives, thinly sliced (discard darkest green parts)
  • 6 to 8 cups mixed salad greens (or two 10.5 ounce packages)
  • 4 ounces crumbled feta cheese


  1. 1. Cook the pasta according to the package directions.  Drain and rinse under cold running water to prevent further cooking.  Set aside.
  2. 2. In a small bowl, mix together the oil, vinegar, oregano, salt, and a few grinds of pepper.  In another bowl, toss together the tomatoes, chickpeas, the olives if desired, the cucumber, and the scallions.
  3. 3. Arrange the salad greens in a shallow bowl or on a serving platter and top with the cooked pasta.  Layer the tomato-chickpea mixture on top of the pasta, then pour the dressing evenly over the top.  Garnish with the crumbled feta.