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How to Make Chickpea-on-Chickpea Pasta Salad - A Step-by-Step Guide

If you're looking for a flavorful and satisfying dish that's perfect for a light lunch or a side dish for dinner, then look no further than this Chickpea-on-Chickpea Pasta Salad. This dish is a delicious combination of tender pasta, savory chickpeas, and a variety of fresh and vibrant vegetables, all tossed together in a zesty vinaigrette. Whether you're a fan of Mediterranean cuisine or you simply love a good pasta salad, this recipe is sure to become a new favorite in your kitchen.

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Ingredients

  • 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
  • ½ (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
  • 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
  • 2 cups chickpeas, drained and rinsed
  • 1 cup goat cheese marinated in olive oil, drained
  • 1 cup pitted kalamata olives, drained
  • ½ cup red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground saffron
  • ⅛ cup fresh lemon balm
  • ⅛ cup fresh basil leaves
  • ⅛ cup fresh parsley
  • 1 tablespoon chopped fresh thyme
  • ⅛ cup pine nuts
  • 1 (10.5 ounce) package chickpea fusilli
  • 1 tablespoon extra-virgin olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 16
  • Yield: 16 servings

  • 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.

    • Nutrition

    240 cal.

    • Total Fat: 72g
    • Saturated Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 639mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 21mg
    • Calcium: 31mg
    • Iron: 1mg
    • Potassium: 242mg

    Categories

    Pasta recipes
    Salad recipes
    Chickpea recipes
    Vegan recipes
    Main recipes