Pasta Chickpea Salad Recipe - Bush’s Best

Pasta Chickpea Salad

Recipe By: Anita Hughes   Photo By: Gwynne Kloch
Write a Review | Read Reviews (17)
The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
 
  • Prep: 15 Minutes
  • |
  • Cook: 35 Minutes
  • |
  • Total: 14 hours
 
6
 
 
  • 1 (16 ounce) package rotelle pasta
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  • 2 tablespoons extra virgin olive oil
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  • 1/2 cup chopped oil-cured olives
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  • 2 tablespoons minced fresh oregano
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  • 2 tablespoons chopped fresh parsley
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  • 1 bunch green onions, chopped
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  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
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  • 1/4 cup red wine vinegar
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  • 1/2 cup grated Parmesan cheese
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  • salt and pepper to taste
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  1. 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.
  2. 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.
  3. 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 Information
 
 
More Reviews (17)
Reviewed By: collegechef08
tasty and very easy to make. I realized i didn't have red wine vinegar so I had to substitute balsamic instead but it was still delicious. Next time I make it I'll be sure to try the red wine vinegar for sure. Its good both cold and warm. Thanks for the recipe :)
Reviewed By: Kerrin
Vg. R and I both really like. Mike ate some too.
Reviewed By: Durtydoo
Followed the recipe for the most part but used a 19-oz. can of chickpeas and used a bit more of everything else to balance it out. DEE-LISH!!