Pasta Chickpea Salad

A flavorsome pasta salad with chickpeas, olives, green onions, peas, and herbs. Parmesan cheese stirred in just before chilling adds creaminess.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 424 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.

Step 2

As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.

Step 3

Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.

Step 4

When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.