Photo of Double-Chickpea Pasta Salad by WW

Double-Chickpea Pasta Salad

Points® value
Total Time
25 min
15 min
10 min
This protein- and fiber-rich salad is a great make-ahead option, as the flavours only get better the longer the salad sits; you can toss it together up to two days in advance. The chickpea pasta and canned chickpeas offer nutty undertones, while canned artichoke hearts, capers, and a perky vinaigrette provide briny high notes.


Cooked chickpea pasta

8 oz, rotini-variety

Red wine vinegar

¼ cup(s)

Olive oil

2 tbsp(s)

Dijon mustard

1 tbsp(s)

Kosher salt

1 tsp(s)

Crushed red pepper flakes

½ tsp(s)

Canned drained chickpeas

15 oz, rinsed

Grape tomatoes

1 cup(s), halved

Shredded carrots

1 cup(s)

Fresh parsley

cup(s), leaves


¼ cup(s)

Canned artichoke hearts without oil

14 oz, drained and quartered


  1. Cook the pasta according to the package directions; drain and rinse with cold water.
  2. In a large bowl, whisk together the vinegar, oil, mustard, salt, and red pepper flakes. Add the cooked pasta, chickpeas, tomatoes, carrots, parsley, capers, and artichokes. Toss gently to combine. Serve at room temperature or chilled.
  3. Serving size: about 1 cup