Chickpea Pasta Salad

This chickpea pasta salad is oh-so-satisfying and full of flavour! 

Prep Time: 20 minutes 


  • 8 oz box of chickpea rotini pasta

  • 2.25 oz can of sliced black olives, drained

  • ½ cup bell pepper, diced

  • ½ red onion, sliced

  • 1 ½ cups of small tomatoes, quartered

  • ½ cup of artichoke hearts, quartered

  • ½ cup of fresh parsley

For the dressing:

  • ¼ cup of olive oil
  • 3 tablespoons of white balsamic vinegar
  • ¼ cup of Garlic Umami Bomb
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon sugar


    1. Combine all the dressing ingredients into a mason jar or other shakeable container. Store in the refrigerator until it is needed later.
    2. Boil the pasta according to the directions on the box. Once the pasta is done boiling, drain and add to a large bowl.
    3. Add the olives, bell pepper, red onion, tomatoes, artichoke hearts, and fresh parsley to the noodles. 
    4. Pour the dressing over the pasta and vegetables, stir well to combine everything. Chill in the fridge for two hours or overnight before serving.