Chickpea and Pasta Salad is the kind of dish that is simple to put together for lunch, but leaves nothing to be desired. Full of fresh vegetables and protein-packed chickpeas, it's hearty enough to be a main meal, but right at home at summer barbecues too. With plant-based protein and all the goodness of a proper summer salad, this one's as easy to love as it is to make.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Based on Coronation Chicken Salad Flavours
This creamy pasta salad is a veggie spin on a true British classic - Coronation Chicken. Traditionally made with chicken breast and served in everything from baked potatoes to Coronation Chicken Sandwiches, we took the iconic sweet and spiced flavours and turned them into a hearty salad.
Just like our Coronation Chickpea Sandwich recipe, it's vegetarian, picnic-friendly, and full of personality - perfect when you want all the flavour without the meat.
Ingredients and Substitutes
Here's everything you will need for this creamy Pasta and Chickpea Salad:
- pasta: choose a smaller type of pasta shape, like fusilli, farfalle (bowtie pasta) or penne.
- a tin of chickpeas: a.k.a. garbanzo beans.
- mayonnaise.
- mango chutney.
- lime juice: or lemon juice, if that's what you have.
- curry powder: we used mild, but use whatever's your favourite.
- chilli flakes: red pepper flakes.
- crisp veggies: cucumber, lettuce (or baby spinach), bell peppers, but feel free to experiment.
- raisins: or sultanas or chopped dried apricots.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente following package instructions. Drain and set aside to cool to room temperature.
TIP: Al dente pasta is important, especially if you're making this salad ahead of time. The pasta will soak up the mayonnaise dressing and hydrate further, so you can ever slightly undercook your pasta for the best results.
2. While the pasta cooks, drain the chickpeas and rinse them under cold water. Shake off any excess water and set aside.
3. In a large mixing bowl, stir together the mayonnaise, mango chutney, lime juice, curry powder and chilli flakes until smooth.
4. Add the cooled pasta, chickpeas, diced bell pepper, cucumber, shredded lettuce and raisins to the large bowl.
5. Mix everything well until the cooked pasta and veggies are fully coated in the dressing.
6. Season with salt and black pepper to your taste preferences.
Storage
For meal prep, it's best to store the dressing in a separate airtight container and mix it with the rest of the ingredients the night before or morning of the day you plan to eat it. This keeps the pasta from going soggy and stops the fresh veggies from watering down the dressing.
But leftover pasta salad (even already mixed) will keep well in the fridge for 3-4 days.
Variations
Here are some tasty and easy ways to switch up your Chickpea and Pasta Salad:
- Swap regular pasta for gluten-free pasta or whole wheat pasta to suit your needs.
- Add extra fresh veggies, red onion and cherry tomatoes.
- Add some extra flavour by introducing black olives, capers and sun-dried tomatoes.
- Finish with a handful of fresh herbs like parsley or coriander to brighten it up.
- Make it a vegan pasta salad by using egg-free mayo.
More Pasta Salad Recipes
If you enjoyed this creamy chickpea pasta salad recipe, here are more easy and flavour-packed pasta salad ideas to add to your lunchbox or picnic spread.
Creamy Chickpea and Pasta Salad
Ingredients
- 180 g (6.35 oz) pasta like fusilli, farfalle or penne
- 1 x400g (14oz) can chickpeas a.k.a. garbanzo beans
- 90-100 g (⅓-½ cups) mayonnaise
- 1 tablespoon mango chutney
- juice of ½ lime about 1 tbsp
- 1 tablespoon mild curry powder
- ¼-½ teaspoon chilli flakes red pepper flakes
- 120 g (4.23 oz) cucumber diced
- 120 g (4.23 oz) lettuce shredded
- 1 bell pepper diced
- 30 g (¼ cups) raisins or sultanas
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain and set aside to cool to room temperature.
- While the pasta cooks, drain the chickpeas and rinse them under cold water. Shake off any excess water and set aside.
- In a large mixing bowl, stir together the mayonnaise, mango chutney, lime juice, curry powder and chilli flakes until smooth.
- Add the cooled pasta, chickpeas, diced bell pepper, cucumber, shredded lettuce and raisins to the large bowl.
- Mix everything well until the cooked pasta and veggies are fully coated in the dressing.
- Season with salt and black pepper to taste.
Nutrition
Leave a Reply