Sheila's Chickpea and Pasta Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
From an old newspaper clipping. I am writing the recipe as it appeared, and have always made this amount, but I suppose it could be halved easily. I really have no idea how many it serves....have always taken it to a buffet dinner as a side dish. The recipe states 10 main course servings. Ingredients:
1/4 cup red wine vinegar |
1 -2 garlic clove, chopped |
3 tablespoons olive oil |
4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary |
3/4 cup italian parsley, chopped |
1/4 cup pitted green olives, chopped |
1/4 cup black olives, chopped |
2 (19 ounce) cans chickpeas, drained and rinsed |
1 -2 teaspoon salt |
fresh ground black pepper |
1 lb penne or 1 lb farfalle pasta |
1/2-1 cup feta cheese, crumbled |
Directions:
1. Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
2. Toss with chickpeas.
3. Season with salt and pepper.
4. Marinate 30 minutes.
5. Cook pasta to desired doneness. Drain.
6. Toss with chickpea mixture and feta cheese.
7. Check seasoning and add more vinegar or oil if needed.
8. Serve warm or at room temperature.
|
|