Middle Eastern Style Pasta and Chickpea Salad

Kathy W

By
@Kattyw

I like pasta and I like chickpeas. I combined them to make this tasty salad.


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Method:

Stove Top

Ingredients

8 oz
shaped pasta such as shells or elbows, cooked, rinsed with cold water and drained
1 can(s)
(15 oz) chickpeas, rinsed and drained
8 oz
fresh mushrooms, sliced
3
roma tomatoes, seeded and diced (you can use halved cherry tomatoes instead)
1-2
ribs of celery, thin sliced
1 c
quartered black olives and/or kalamata
3
green onions, sliced
crumbled feta cheese, if desired

DRESSING

1/3 c
olive oil
3-4 Tbsp
lemon juice - start with 3 tablespoons
1/2 tsp
dried basil
1/2 tsp
dried parsley
1-2 Tbsp
sugar, to taste, or omit if you like a tangy dressing
salt and pepper to taste

Directions Step-By-Step

1
Cook pasta according to package directions. Rinse with cold water and drain well. Place in a large bowl.
2
Rinse and drain chickpeas and add to pasta in bowl.
3
Add tomatoes, celery, olives and green onion to pasta.
4
In a jar with a tight fitting lid, combine dressing ingredients. Place lid on jar and shake well.
5
Pour over pasta mixture and gently toss until coated. Let stand about 30 minutes or so.
6
Garnish with crumbled feta just before serving, if desired.

About this Recipe

Main Ingredient: Pasta
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy