Side dishe for 6
Chickpea Pasta Salad
Small pasta combines with chickpeas, crisp vegetables, feta, and a garlic dressing for a chilled salad.
$1.48per serving $
28 minstart to table
6servings
AmericanVegetarianBudgetSide dishesLunchesBack to schoolSpringSummer
Ingredients
- 6 oz small pasta noodles
- 15 oz can of chickpeas
- 1 bell pepper
- 1 1/2 cups chopped cucumbers
- 1 1/2 cups cherry tomatoes
- 3/8 cup thinly sliced red onion
- 1/4 cup pickled banana peppers
- 2/7 cup crumbled feta
- fresh or dried herbs (optional)
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 lemon
- 3 cloves fresh garlic
- 1 1/2 tsp honey (optional)
- 1 tsp dried oregano
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
Steps
- Boil salted water in a large pot and cook the pasta until tender, following its package time, then drain and cool.
- Drain and rinse the chickpeas, then place them in a large bowl.
- Chop the bell pepper, cucumbers, tomatoes, red onion, and banana peppers, then add them to the bowl.
- Whisk the olive oil, vinegar, lemon juice, garlic, honey, oregano, salt, and pepper in a small bowl.
- Toss the cooled pasta and dressing with the vegetables and chickpeas, then fold in the feta and chill for 10 minutes.
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