Chickpea-on-Chickpea Pasta Salad

Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 240 Calories

Ingredients

• 1 tablespoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 cup pitted kalamata olives, drained
• 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
• 2 cups chickpeas, drained and rinsed
• 1 cup goat cheese marinated in olive oil, drained
• 2 teaspoons ground saffron
• 1 (10.5 ounce) package chickpea fusilli
• 0.5 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
• 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserve
• 0.5 cup red onion, diced
• 0.125 cup fresh lemon balm
• 0.125 cup fresh basil leaves
• 0.125 cup fresh parsley
• 0.125 cup pine nuts

Recipe Instructions

Step 1

Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.

Step 2

Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.

Step 3

Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.

Step 4

Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.

Step 5

Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.