CHICKPEA PASTA SALAD

Chickpea Pasta Salad image

This is a different and very tasty salad. I have even added cooked chicken or beef to the mixture. Prep time does not include boiling the pasta and cooking time is chilling time. Adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories Beans

Time 12m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces uncooked spinach rotini pasta or 4 ounces fusilli
1 (15 ounce) can chickpeas, rinsed, and drained
1/3 cup finely chopped carrot, to taste
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 green onions with tops, sliced
3 tablespoons balsamic vinegar
1/4 cup mayonnaise, to taste (Hellman's is best)
2 -4 teaspoons prepared whole grain mustard
salt or seasoning salt, to taste
black pepper
1/4 teaspoon dried Italian seasoning

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.

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