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Cooking Light magazine
Original recipe yields 12 servings
Big hit with my husband-he had three helpings! Super easy and quick too.
I just love this dish. I made it for a 4th of July picnic as an alternative to traditional pasta salad. The portions of the indredients don't seem to matter much as long as there is enough pasta to balance out the beans. It does not keep very well in the fridge.
I read several of the reviews and did a little tweaking of my own. I added the beans to the boiling noodles during the last 4 minutes of cooking to soften the chickpeas a bit. I used lemon pepper and added roasted red pepper for color and flavor. OUTSTANDING!!