Are you hosting Thanksgiving again and praying you won’t turn into a pumpkin in the kitchen? This Thanksgiving Chickpea Pasta Salad is your miracle side that doubles as a make-ahead main for carb lovers and veggie skeptics alike.
This dish takes the heavy Thanksgiving vibes and twists them into a bright, pantry-friendly bowl. Think chickpeas, pasta, roasted fall veggies, and a cranberry-lemon vinaigrette that doesn’t scream “holiday chaos.”
It travels well, feeds a crowd, and somehow makes leftovers feel fancy instead of forlorn. That’s why you’ll want seconds and maybe thirds (no judgment here).
Grab your apron—we’re about to turn humble ingredients into a salad that tastes like a holiday hug.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Roasting sheet or baking dish
- Mixing bowls for dressing and tossing
- Whisk or small blender for dressing
- Colander for draining chickpeas and pasta
- Chef’s knife and cutting board
- Measuring spoons and cups
- Tongs or a sturdy spoon for tossing
Nice-to-haves
- Small whisk or blender jar for dressing emulsification
- Mandoline or sharp knife for thinly slicing vegetables (optional but handy)
- Herb scissors for quick thyme and parsley snips
- Food scale for precise pasta portions
Ingredients
- 12 oz pasta (fusilli or farfalle work best)
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups roasted butternut squash, 1-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup shaved parmesan (optional)
- 1/4 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1–2 tsp maple syrup or honey
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1/2 tsp dried sage
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped fresh parsley (optional)
- Zest of 1 lemon (optional)
Pro tip: Cook the pasta to al dente, and reserve 1/2 cup of the starchy water. It’s the secret sauce for loosening the dressing if the salad looks like it’s auditioning for a shirt that never fits.
Vegan option: skip the parmesan. The salad will still wink at you with brightness from lemon and herbs.
Extra crunch: swap in roasted pumpkin seeds or extra nuts for a varied texture punch.
Instructions
- Preheat the oven to 425°F (220°C). Toss the butternut squash and Brussels sprouts with a drizzle of olive oil, salt, pepper, thyme, and sage. Spread in a single layer and roast 20–25 minutes, stirring once until caramelized and tender.
- Meanwhile, cook the pasta in salted water until just al dente. Drain and rinse with cold water to stop the cooking. Reserve 1/2 cup of the pasta water.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, pepper, and lemon zest if using.
- In a large bowl, combine the pasta, chickpeas, roasted squash, Brussels sprouts, cranberries, and nuts. Pour the dressing over and toss to coat. Add a splash of the reserved pasta water if you want a lighter, glossy finish.
- Stir in the parmesan (if using) and parsley. Season to taste with more salt or pepper. Let the salad rest for 15–30 minutes to mingle flavors.
- Serve at room temperature or chill for a cooler, breezier vibe. It’s equally happy as a side or a substantial vegetarian main.
Tip: If you’re serving this at a big gathering, transport it in the mixing bowl and give it a quick stir with a fork when you plate. That way it still looks “chef’s kiss” even if you’re wearing a “I got this” face.
Good to Know
This salad is a crowd-pleaser because it’s hearty, colorful, and freestyled enough to hide imperfect produce. The vinaigrette brings brightness without turning the dish into a lemon sprint—it’s balanced, not bossy.
Make it ahead: the flavors deepen as the pasta rests, so you can assemble, refrigerate, and serve later. Bring to room temperature before eating for best texture and taste.
Tips
- gluten-free option: use gluten-free pasta; it’ll still absorb the dressing beautifully
- storage: keeps well in the fridge for up to 3 days; best when dressed just before serving on day 2
- texture: toast the nuts a few minutes longer if you love extra crunch
Variations and Serving Suggestions
- Swap in roasted sweet potato cubes or roasted mini peppers for extra color and sweetness
- Add crumbled feta or goat cheese for a tangy creaminess
- Turn this into a complete meal by adding grilled chicken or sautéed mushrooms
- Gluten-free version? Use any gluten-free pasta and you’re golden
