Pasta Chickpea Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 424 Calories

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup grated Parmesan cheese
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 bunch green onions, chopped
• ¼ cup red wine vinegar
• 1 (16 ounce) package rotelle pasta
• ½ cup chopped oil-cured olives
• 2 tablespoons minced fresh oregano
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

Recipe Instructions

Step 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.

Step 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.

Step 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.