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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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Wonderful for a buffet or BBQ. Or anytime really. You could leave out the feta cheese if you're not a fan but I love it, so I always use it if I have it on hand. Ingredients:
1/4 cup red wine vinegar |
1 -2 garlic clove, chopped |
3 tablespoons olive oil |
4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary |
3/4 chopped italian parsley |
2 (19 ounce) cans chickpeas, drained & rinsed |
1 -2 teaspoon salt |
fresh ground pepper |
1 lb penne pasta |
1/2-1 cup crumbled feta cheese (optional) |
Directions:
1. Whisk together vinegar and garlic, followed by oil.
2. Stir in rosemary and parsley and toss with chickpeas.
3. Season with salt and pepper.
4. Marinate 30 minutes.
5. Cook pasta until just tender; drain.
6. Toss with chick pea mixture and feta cheese (if desired).
7. Check seasoning and add more vinegar or oil if needed.
8. Serve warm or at room temperature.
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