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
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
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
GREEK-STYLE PASTA SALAD
Bring home a little bit of the Mediterranean with our Greek-Style Pasta Salad recipe. With spinach, feta, cherry tomatoes, chickpeas and a zesty vinaigrette, Greek-Style Pasta Salad has all the Greek island flavor you'd expect. Plus, Greek-Style Pasta Salad only takes 20 minutes to make!
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 20m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt; drain.
- Place pasta in large bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
CHICKPEA, FETA AND ORZO SALAD
Progresso™ chickpeas, veggies and pasta come together to make a hearty main-dish salad - that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
- Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
- In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg
GARBANZO BEAN SALAD WITH FETA CHEESE
Packed with flavor, fiber and healthy vitamins - this is a great salad to serve when you have a heavy main dish that needs a lighter compliment.
Provided by CookinDiva
Categories Beans
Time 15m
Yield 4 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
- Mix dressing ingredients together; toss with salad.
- Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
- If desired, you may also add a few Kalamata olives on top of each plate.
PASTA AND BEAN SALAD WITH FETA CHEESE
Mix up the menu and serve Pasta and Bean Salad with Feta Cheese. Our Pasta and Bean Salad with Feta Cheese also includes tomatoes, cucumbers and olives.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain.
- Rinse pasta with cold water; drain well. Place in large bowl. Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
- Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
- Mound salad on large shallow platter. Garnish with additional mint.
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