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Pasta Chickpea Salad

Pasta Chickpea Salad

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    14 h
Anita Hughes

Anita Hughes

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KRISTIN
55

KRISTIN

8/17/2005

This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!

HOCKEYCHIC
31

HOCKEYCHIC

6/21/2003

Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!

MOLSON7
23

MOLSON7

7/13/2004

I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.

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