Best Chickpea Pasta Salad Recipes

PASTA CHICKPEA SALAD

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.

MEDITERRANEAN CHICKPEA PASTA SALAD

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.

CHICKPEA-ON-CHICKPEA PASTA SALAD

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.

ASIAGO CHEESE-CHICKPEA PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine Seasoning mix from packet, sun-dried tomatoes and oil, water, black pepper and red pepper flakes. Add remaining ingredients; stir in cooked pasta. Refrigerate at least 1 hour to blend flavors.

PASTA AND CHICKPEA SALAD

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.

MIDDLE EASTERN STYLE PASTA AND CHICKPEA SALAD

Steps:

• 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.

CHICKPEA PASTA SALAD

Steps:

• Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
• In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
• In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
• Cover, and refrigerate for 2 hours to blend flavors.

PESTO PASTA AND CHICKPEA SALAD

Steps:

• Prepare bow-tie pasta according to package directions.
• Combine all ingredients in a large bowl and stir to mix well. Increasing or decreasing the Italian dressing and pesto to taste.
• Serve at room temperature for the best flavor.