Last Updated on May 10, 2026
This cold Chickpea Pasta Salad is a vegan version of the old classic tuna pasta salad that I loved as a kid!
I remember the tuna pasta salad was a staple in our house during the summer months.
And why wouldn’t it be, the classic tuna pasta salad was very inexpensive, easy to make ahead of time, and cold, making it perfect for summer.
My chickpea pasta salad has the same ingredients that my mother used, but with one big change, the tuna.
I substituted the tuna with chickpeas!
Chickpeas are easily a perfect substitute for tuna:
Texture and appearance of chickpeas, once mashed ( this is optional, I didn’t mash my chickpeas ), have a flaky consistency.
The flavor of the chickpea is mild and easily absorbs spices allowing for a slight fishy flavor.
Canned chickpeas are easy to find and very inexpensive.
And chickpeas are high in fiber, protein, and other important nutrients.
I like to also make tuna salad sandwiches with chickpeas instead of tuna.
Want more chickpea recipes? Why not try my Vegan Chickpea Melt, A Healthy Chickpea Salad, or my Chickpea Salad Sandwich Spread.
Ingredients for the salad
- Pasta – I like to use a shell or elbow pasta for the salad.
- Peas – I use frozen or fresh peas in the salad.
- Chickpeas – I used canned chickpeas in the salad.
- Vegan Mayonnaise – Use your favorite mayonnaise ( this doesn’t have to be a vegan mayo ) for the salad.
- Mustard – I like to use the simple yellow mustard in my salad. Try the many varieties of special mustard available today for a different flavor each time you make this salad.
- Dill – Dill is optional. I have used dried dill or fresh dill in this salad.
- Onion – The onion is optional. Use your favorite onion or add chives.
- Salt and Pepper – To taste.
Optional Toppings
- Chow Mein Noodles
- Slivered Almonds
How to make the Chickpea Pasta Salad
Make the pasta according to the package directions.
Once the pasta is done, drain and rinse with cool water, leaving the pasta to drain before adding to a bowl.
Add the pasta to a large bowl.
Open a can of chickpeas, rinse, and drain before adding to the bowl of pasta.
Next, dice the onion or chives and add to the bowl of pasta, this is optional.
Continue by sprinkling in the salt, pepper, and dill.
If using frozen peas, I like to cook the peas until they are just about done.
Rinse and drain the peas with cold water before adding to the pasta.
Next, add the mayonnaise and mustard.
Stir everything together until it is completely covered in mayo and mustard.
Cover the bowl and place into the refrigerator for no less than 1 hour before serving.
After an hour or more, serve in a bowl, topped with a few chow mein noodles or crushed/silvered almonds.
Enjoy!
Chickpea Pasta Salad
Ingredients
Method
- Make the pasta according to the package directions.
- Once the pasta is done, drain and rinse with cool water, leaving the pasta to drain before adding to a bowl.
- Add the pasta to a large bowl.
- Open a can of chickpeas, rinse, and drain before adding to the bowl of pasta.
- Next, dice the onion or chives and add to the bowl of pasta, this is optional.
- Continue by sprinkling in the salt, pepper, and dill.
- If using frozen peas, I like to cook the peas until they are just about done.
- Rinse and drain the peas with cold water before adding to the pasta.
- Next, add the mayonnaise and mustard.
- Stir everything together until it is completely covered in mayo and mustard.
- Cover the bowl and place into the refrigerator for no less than 1 hour before serving.
- After an hour or more, serve in a bowl, topped with a few chow mein noodles or crushed/silvered almonds.
- Enjoy!
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