Chickpea On Chickpea Pasta Salad Recipes

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

Number Of Ingredients 16

Ingredients

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 CHICKPEA SALAD

Pasta Chickpea Salad image

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

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