CHICKPEA PASTA SALAD
Easy and tasty chickpea pasta salad recipe
Provided by Joy Shull
Time 25m
Number Of Ingredients 12
Steps:
- Cook pasta to al dente and drain. Immediately rinse with cold water, strain, and place in a large bowl
- Add the red onion, cherry tomatoes, bell pepper, feta, and chickpeas to the pasta
- Shake all ingredients for dressing until well combined, then pour over the pasta salad
- Stir well to combine
- Serve fresh
Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 417 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEDITERRANEAN CHICKPEA PASTA SALAD
Steps:
- Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
- Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
- Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.
Nutrition Facts : Calories 219 kcal, Carbohydrate 17 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 448 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA CHICKPEA SALAD
This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.
Provided by Anita Hughes
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 14h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g
MEDITERRANEAN CHICKPEA PASTA SALAD
It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.
Provided by LauraF
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
- Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 29.5 g, Fat 17.7 g, Fiber 8.4 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 324.6 mg, Sugar 4.1 g
CHICKPEA-ON-CHICKPEA PASTA SALAD
Chickpea fusilli is tossed with marinated vegetables and cheese then dressed in a fresh herb pesto to create a hearty pasta salad to serve at your next potluck. The oils and vinegar in the marinated ingredients helps create a savory dressing. This vegetarian meal can also be served in small quantities for a fun appetizer at your next get-together.
Provided by Buckwheat Queen
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 55m
Yield 16
Number Of Ingredients 17
Steps:
- Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
- Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
- Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
- Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
- Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 5 mg, Fat 72.2 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 638.8 mg, Sugar 1.2 g
PASTA AND CHICKPEA SALAD
From Australian BH&G Diabetic Living and their lunchbox special. NOTE - this dish can be made the night before and kept in an airtight container ready to go.
Provided by ImPat
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a small saucepan of boiling water following the packet directions and then drain and rinse under cold water and then drain well and transfer to an airtight container.
- Add chickpeas, corn, cucumber, capsicum, pesto and parsley to the pasta and season with pepper and toss the combine.
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