One of my favorite lunches is this chickpea tortellini salad. Filled with roasted red peppers, artichokes and baby spinach, and finished with a bright lemon-feta dressing, it’s ideal to make ahead for lunches or as a flavorful side.
Prepping lunch this week just got easier.
This chickpea tortellini salad quickly becomes a fridge staple. It takes roughly 20–30 minutes to assemble, keeps well in the refrigerator for a few days, and pairs beautifully with many meals.
I’m all for versatile, make-ahead dishes.
I prefer lunches that are easy, filling and still taste great the next day. I used to bring lunches to the office that either left me hungry or drowsy, and soggy greens or limp sandwiches were all too common. This salad avoids that by combining pasta, beans and sturdy add-ins that hold up well in dressing.
Now that I work from home, having prepared lunches ready to go still saves time and keeps meals satisfying for the whole family.
I drew inspiration from two favorite recipes: marinated chickpeas and a cilantro-lime tortellini salad. Both improve with resting time, so combining them made sense — the result is a hearty, flavorful salad that stays delicious the next day.
Why this salad works so well
- Highly customizable — use any tortellini you like (cheese, spinach, or even a protein-filled option), and swap or add vegetables to taste.
- The mix-ins can be chosen for longevity. Jarred roasted peppers and artichokes hold up well in the fridge and stay flavorful in dressing, while fresh cucumbers or tomatoes are great if you’ll eat it the same day.
- Perfect for cleaning out the fridge or pantry — beans, pasta and pickled or jarred vegetables come together easily.
- Switch chickpeas for cannellini or black beans to change the profile — add cumin and chili powder with black beans for a tex-mex twist.
The salad is tossed in a lemon-feta vinaigrette, which I often make ahead. The vinaigrette doubles as a dressing for other bowls or salads, so it’s handy to prepare an extra batch when you’re cooking for the week. The feta softens and marinates in the dressing, adding creaminess and tang.
The salad is delicious served with toasted sourdough or crackers, or spooned over greens for a more substantial meal. It also pairs nicely with grilled chicken or steak for dinner.
I’m basically obsessed with it.
Lunchtime Chickpea Tortellini Salad
Lunchtime Chickpea Tortellini Salad
4 servings
Ingredients
- 1 pound tortellini pasta (any filling; cheese or spinach work well)
- 5 ounces fresh baby spinach
- 1 (14 ounce) jar roasted red peppers, drained and chopped
- 1 (14 ounce) jar artichoke hearts, drained and chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
Lemon Feta Dressing
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh chopped herbs (parsley and chives recommended)
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon honey
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1/3 cup crumbled feta cheese
Instructions
- Place the baby spinach in a large bowl.
- Cook the tortellini in boiling salted water following package directions. Drain, then add the hot tortellini to the bowl with spinach and let sit 2–3 minutes to wilt the greens. Toss with a few drizzles of dressing so the pasta doesn’t clump.
- Add the roasted red peppers, artichoke hearts and chickpeas. Drizzle with more dressing and toss until evenly coated. Taste and adjust salt and pepper if needed.
- Serve immediately or refrigerate for meal prep. The salad keeps well for up to 3 days; the spinach will continue to soften as it sits.
For the Lemon Feta Dressing
- Whisk together lemon juice, white wine vinegar, herbs, lemon zest, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified, then stir in the crumbled feta. The dressing can be made a day ahead for convenience.
Did you make this recipe?
Share a photo of your salad and tag your post so others can see how you served it. I appreciate you so much!
Super easy.