MIDDLE EASTERN STYLE PASTA AND CHICKPEA SALAD

Middle Eastern Style Pasta and Chickpea Salad image

Provided by Kathy W

Number Of Ingredients 15

Previous Next

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

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.