Pasta Chickpea Salad
Pasta Chickpea Salad is a versatile and flavorful dish that combines the satisfying texture of pasta with the protein-packed goodness of chickpeas. This vibrant salad is not only nutritious but also highly customizable, making it perfect for any meal or gathering.
Ingredients
- 1 (16 ounce) package rotelle pasta
- 2 tablespoons extra virgin olive oil
- ½ cup chopped oil-cured olives
- 2 tablespoons minced fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 bunch green onions, chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup red wine vinegar
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9 to 12 minutes. Drain the pasta and rinse it with cold water to cool, then set it aside.
- While the pasta cooks, warm olive oil in a large skillet over medium-low heat. Stir in olives, oregano, parsley, green onions, and chickpeas. Lower the heat and simmer for about 20 minutes. Remove from heat and let it cool for 10 to 15 minutes.
- Transfer the chickpea mixture to a large bowl, then add the cooled pasta and toss together. Mix in the vinegar, grated Parmesan, and season with salt and pepper. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
- Before serving, taste the salad and adjust the seasoning as needed, adding more vinegar, olive oil, salt, or pepper to suit your preference.