Chickpea pasta salad cold
A cold chickpea pasta salad prepared with fresh vegetables, herbs, and a tangy dressing, perfect for a refreshing meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chickpea Pasta | 400 | Grams |
| Chickpeas | 1 | Can |
| Red Bell Pepper | 1 | Count |
| Cucumber | 1 | Count |
| Cherry Tomatoes | 250 | Grams |
| Red Onion | 1 | Count |
| Feta Cheese | 150 | Grams |
| Black Olives | 100 | Grams |
| Fresh Parsley | 1 | Bunch |
| Lemon | 1 | Count |
| Extra Virgin Olive Oil | 60 | Milliliters |
| Red Wine Vinegar | 30 | Milliliters |
| Garlic | 2 | Clove |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Cook the chickpea pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, chickpeas, red bell pepper, cucumber, cherry tomatoes, red onion, feta cheese, black olives, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing.
- Pour the dressing over the pasta salad and toss to combine thoroughly.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Prep
- Chill the chickpea pasta in the refrigerator for at least 1 hour before combining with other ingredients.
Kitchen equipment
Large Mixing BowlSmall Whisk