Photo of Chickpea and fennel pasta salad by WW

Chickpea and fennel pasta salad

Total Time
30 min
20 min
10 min
This Mediterranean-influenced pasta salad gets its crunch and slight sweetness from raw diced fennel while feta cheese gives it a flavorful punch. Both ingredients marry well with herbaceous, lemon-Dijon homemade dressing. Don’t discard the fennel’s fronds so you can use them to garnish the finished dish. Because this recipe makes such a large yield try it with garlic-grilled chicken skewers at your next outdoor gathering. Or since it’s also delicious chilled, plan to reserve the leftovers for a quick lunch or super later in the week. We’ve used orzo but you could use any other short shaped pasta like small sea-shell or macaroni if you have either of them already stored in your pantry.


Uncooked orzo

¾ cup(s)

Table salt

¼ tsp, for cooking orzo

Fresh lemon juice

2 Tbsp

Olive oil

1 Tbsp, extra virgin

Fresh oregano

1 Tbsp, minced

Dijon mustard

2 tsp, grainy variety

Kosher salt

1½ tsp

Jarred minced garlic

½ tsp

Black pepper

¼ tsp

Canned chickpeas

1 can(s), (15 oz), rinsed and drained

Plum tomato

4 medium, seeded, chopped

Uncooked fennel bulb

1 medium, trimmed, diced (reserve 1/2 cup fennel fronds)

Roasted red peppers (packed in water)

12 oz, rinsed, drained, chopped (about 1 cup)

Crumbled feta cheese

¼ cup(s)


3 Tbsp, chopped, minced


  1. Cook orzo in salted boiling water until al dente, about 9 minutes; drain and let cool.
  2. Meanwhile, in a small bowl, whisk together lemon juice, oil, oregano, mustard, kosher salt, garlic and pepper.
  3. In a large bowl, combine orzo with chickpeas, tomatoes, fennel, roasted peppers, feta and shallot; drizzle with dressing and toss to coat. Garnish with chopped fennel fronds, if desired. Yields about 1 cup per serving.