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
CHICKPEA PASTA SALAD
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
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.
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.
CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
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