Pasta Chickpea Salad Recipes
PASTA CHICKPEA SALAD
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
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
MEDITERRANEAN CHICKPEA PASTA SALAD
It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.
Provided by LauraF
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
- Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 29.5 g, Fat 17.7 g, Fiber 8.4 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 324.6 mg, Sugar 4.1 g
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