Ceci Beans And Pasta Salad Recipes

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MEDITERRANEAN CHICKPEA PASTA SALAD



Mediterranean Chickpea Pasta Salad image

This vegetarian chickpea pasta salad is loaded with grape tomatoes, cucumbers, feta, and fresh basil and dressed with a garlicky lemon vinaigrette. It's the perfect picnic, cookout, or meal prep pasta salad!

Provided by Marisa Moore

Categories     Appetizer     Salad     Side Dish

Number Of Ingredients 16

½ lb. chickpea pasta (I used rotini)
2 cups diced cucumber (seeds removed)
2 cups halved grape tomatoes
½ cup sliced black olives
½ cup thin red onion slices (a small red onion)
½ cup crumbled feta cheese
handful fresh basil, torn or shredded
1 large lemon, juiced
3 tbsp white wine vinegar
½ cup extra virgin olive oil
2 large garlic cloves
1 tsp dried oregano
1 tsp dried basil
¼ tsp black pepper
1 tsp coarse salt
2 tsp raw sugar

Steps:

  • Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
  • Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
  • Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

Nutrition Facts : Calories 219 kcal, Carbohydrate 17 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 448 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL



Pasta Salad with Chickpeas, Green Beans, and Basil image

A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 13

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

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