Pasta and noodles · 25 min
Warm Pasta Salad with Chickpeas, Tomato, Kale, Kalamata Olives & Feta
- 25 min
- 2–6 servings
- 706 kcal / serving
A hearty, veggie-packed pasta salad with chickpeas, kale, tomatoes, olives, and feta. It comes together quickly on weeknights, balancing tangy and savory flavors with a satisfying bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 tbspcapers
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ⅛ cupKalamata olives, pitted
- ½ bunchkale
- 5 ozrotini pasta
- 3tomatoes
From the pantry: balsamic vinegar, basil, dried, black pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchkale
- 3tomatoes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 5 ozrotini pasta
Sauces, oils & condiments
- 1 tbspcapers
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| tomatoes | 3 | 6 | 9 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes.
- While the pasta cooks, rinse all fresh produce and pat dry as needed.
- Drain and rinse the chickpeas and let them drain further.
- In a medium bowl, dice the tomatoes and add them along with the olives and chopped parsley. Add vinegar, capers, salt, and pepper; mix to combine.
- Trim the kale, then chop it into bite-sized pieces and set aside.
- Warm a skillet over medium-low heat, then add olive oil and minced garlic and cook briefly until fragrant, about 30 seconds.
- Stir the chickpeas into the skillet and season lightly; heat through for about 2 minutes.
- Add the kale in portions, letting each batch wilt before adding the next; mix with the chickpeas and transfer the mixture to the tomato and olive bowl.
- Drain the pasta and fold it into the bowl with the vegetables, then crumble feta over the top and serve.
Two tips
- Prep ahead: chop kale and tomatoes earlier and store separately for quick assembly.
- Finish with a drizzle of extra virgin olive oil, or serve with a bit more feta for extra finish.
Nutrition per serving
- Calories
- 706 kcal
- Protein
- 26 g
- Carbs
- 99 g
- Fat
- 24 g
- Fiber
- 14 g
- Sodium
- 717 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.