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 SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL
A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.
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
PASTA E CECI
This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the "ceci" -- and ditalini!), it's somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it's optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that's thickened by mashing some of the chickpeas. If you don't have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
- Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.
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