Looking for a light, refreshing, and protein-packed meal that’s perfect for meal prep? This Lemon Asparagus Pasta Salad with Chickpeas hits the spot! It’s simple to make, full of bright, zesty flavors, and easy to customize to your taste. Whether you’re prepping for the week or need a potluck dish that’ll wow, this recipe delivers.
You can view my full collection of plant-based meal prep recipes here.
Why You’ll Love This Recipe
- Quick and easy to make in under 30 minutes
- Great for meal prep or a grab-and-go lunch
- Vegan-friendly and easy to make gluten-free
- Balanced with plant-based protein, fiber, and healthy fats
- Packed with fresh, herby, lemony flavor
Ingredients & Substitutions
Let’s break down what you’ll need — and some easy swaps if you want to mix it up.
Pasta
Orzo is used in this salad, giving it a nice chewy bite and a rice-like shape. You can substitute with any short pasta like farfalle, penne, fusilli, or even couscous if that’s what you have.
Asparagus
Fresh asparagus adds a crisp, green punch. If asparagus isn’t in season, try green beans, zucchini, or broccoli florets as a backup.
Chickpeas
Chickpeas are the heart of the protein here. You can swap them with white beans, edamame, or lentils depending on your preference.
Fresh Herbs
Chopped dill brings that fresh herby flavor. If dill isn’t your thing, parsley, basil, or chives would also work beautifully.
Lemon Vinaigrette
The lemon vinaigrette ties it all together with brightness and tang. If you don’t have a homemade vinaigrette ready, a store-bought lemon or Italian vinaigrette can do the trick.
Optional Add-Ins
- Feta Cheese: Adds creaminess and saltiness. Use a vegan feta to keep it dairy-free.
- Arugula: Offers a peppery bite and makes it even greener. You can swap with spinach or baby kale.
Helpful Tools
- Large mixing bowl for tossing everything together
- Skillet for sautéing asparagus
- Pot for cooking pasta
- Strainer or colander
- Knife and cutting board
- Meal prep containers or mason jars for storage
- Measuring spoons for dressing
How to Make Lemon Asparagus Pasta Salad
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook the orzo until al dente according to the package instructions. Drain and rinse with cool water to stop the cooking process.
Step 2: Sauté the Asparagus
While the pasta cooks, chop the asparagus into bite-sized pieces. Heat olive oil in a skillet over medium heat and sauté the asparagus for 5–8 minutes until they’re bright green and slightly charred. Let them cool.
Step 3: Cool the Ingredients
Cooling both the pasta and asparagus helps the salad hold its shape and prevents it from getting mushy.
Step 4: Mix Everything Together
In a large mixing bowl, combine the orzo, cooked asparagus, chickpeas, dill, and lemon vinaigrette. Toss everything gently. Add salt and pepper to taste.
Step 5: Store and Serve
Scoop the salad into 4 mason jars or containers. Top with crumbled feta and a small handful of arugula if using. Seal and store in the fridge for quick meals throughout the week.
Tips & Tricks
- Don’t overcook the orzo — it’ll get mushy in the fridge.
- Chill ingredients before mixing to help the flavors shine.
- Add dressing just before serving if you prefer a less soggy salad.
- Use a zester to add lemon zest for extra citrus zing.
- Meal prepping? Pack arugula separately and mix before eating.
Make-Ahead & Storage Tips
This salad stores well in the fridge for up to 4 days. Keep greens like arugula and feta separate if possible to maintain freshness. It’s a great option for prepping lunches ahead of time!
Variations and Add-Ins
- Add avocado for creaminess
- Toss in cherry tomatoes for sweetness
- Top with sunflower seeds or almonds for crunch
- Add olives for a Mediterranean twist
- Grilled tofu or tempeh makes a hearty upgrade
Nutritional Benefits
- Chickpeas: Rich in plant protein and fiber
- Asparagus: Packed with vitamins A, C, and K
- Olive Oil: A source of heart-healthy fats
- Lemon: Loaded with vitamin C and antioxidants
- Orzo: A satisfying carb source to keep you energized
Serving Suggestions
- Enjoy it cold for a refreshing lunch
- Serve as a side with grilled veggies or tofu
- Add it to a big salad bowl with extra greens
- Use it as a base and top with roasted veggies
Common Mistakes to Avoid
- Overcooking the pasta — it’ll get too soft
- Skipping the seasoning — salt and pepper make a big difference
- Not draining the chickpeas well — excess water can make the salad soggy
- Not letting ingredients cool before mixing — this can wilt the herbs and arugula
Pasta Salad FAQs
Yes! Small pasta alternatives:
- Rotini
- Penne
- Couscous
- Farfalline
Ideal serving options:
- Cold (recommended)
- Room temperature
- Slightly warm
Storage guidelines:
- 4 days in airtight container
- Keep dressing separate if possible
- Stir before serving
Plant-based protein options:
- Lentils (1/2 cup cooked)
- Tempeh cubes
- White beans (cannellini)
- Marinated tofu
Gluten-free adaptation:
- Use GF pasta (corn or rice based)
- Verify all ingredient labels
- Check cross-contamination warnings
Lemon Asparagus Pasta Salad with Chickpeas Meal Prep
Ingredients
Pasta Salad
- 1 small bunch asparagus or ½ a large bunch
- 1 tbsp extra virgin olive oil
- ½ bunch fresh dill, chopped
- 1 cup dry orzo
- 1 19 oz can chickpeas, rinsed and drained
- ⅓ cup lemon vinaigrette recipe in notes
- salt & pepper to taste
Optional Extras
- ½ cup feta cheese use vegan if desired
- 4 small handfuls arugula
Instructions
Cooking
- Cook the pasta al dente in salted boiling water according to package instructions.
- Chop the asparagus into bite-sized pieces and cook in a skillet with olive oil on medium heat for 5-8 mins or until bright green and lightly charred. Remove from the pan and set aside to cool.
- Once the pasta is cooked, rinse it under cool water to stop the cooking process.
Assembly
- In a large mixing bowl, add the cooked pasta, asparagus, dill, chickpeas, and lemon vinaigrette. Season with salt and pepper to taste and toss to combine.
- Separate into 4 mason jars or meal prep containers. Top with crumbled feta and arugula if desired. Store in the fridge, and enjoy!
Notes
Nutrition
Conclusion
This Lemon Asparagus Pasta Salad with Chickpeas is everything you need in a quick, healthy, and satisfying meal prep dish. It’s light, lemony, loaded with flavor, and totally customizable. Whether you’re vegan, dairy-free, or just looking for an easy lunch idea, this recipe is a solid go-to.
