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Ingredients
| pasta (rotini): 1 lb |
| olive oil: 2 Tbl |
| black olives: 1/2 cup (chopped) |
| fresh oregano (ground): 2 Tbl |
| parsley: 2 Tbl |
| green onions - spring or scallion (chopped): 1/2 cup |
| garbanzo beans: 15 oz |
| red wine vinegar: 1/4 cup |
| parmesan cheese (grated): 1/2 cup |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
Pasta Chickpea Salad
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- 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.