“This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.” - by Anita Hughes
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 424 cal
- 21%
- Fat
- 10.3 g
- 16%
- Carbs
- 68.9 g
- 22%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 vi..." See morenegar 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!"
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