Pasta Chickpea Salad

Recipes / By

This pasta salad recipe with chickpeas was my grandmother’s, brought over from Italy many years ago. It was always one of my favorites. Thanks, nonna!

You will need:

  • 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, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.

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.

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.

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

Prep Time: 10 mins/Cooking Time: 25 mins/ Total Time: 8 hrs 45 mins

Servings: 6

Calories: 424.1


 

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