Chickpea Pasta Salad Recipe
Ingredients
- 1 (14 oz.) can chickpeas drained and rinsed
- 1/2 cup olive oil divided
- 1 clove garlic grated
- 1 lemon juiced and zested
- 1 tsp salt more to taste
- 8 oz. farfalle pasta
- 1/2 cup mix of parsley and basil finely chopped
- freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- In a bowl, whisk together 1/4 cup olive oil, grated garlic, half of the lemon juice, and 1 teaspoon salt. Add chickpeas and stir to coat. Set aside to marinate for at least 30 minutes, or for best flavor, cover and refrigerate for 8 hours or overnight.
- Bring a large pot of salted water to a boil. Add farfalle pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta with the marinated chickpeas. Add the remaining olive oil, lemon zest, and the rest of the lemon juice. Toss well to combine.
- Add herbs and cheese: Stir in the chopped parsley and basil, and season with salt and freshly ground black pepper to taste. Gently fold in the Parmesan cheese just before serving to prevent it from melting
- Enjoy the pasta salad warm, at room temperature, or chilled. Garnish with additional Parmesan cheese, herbs, and a squeeze of lemon juice if desired.
Nutrition
Calories: 502kcalCarbohydrates: 44gProtein: 12gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 9mgSodium: 790mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 730IUVitamin C: 10mgCalcium: 172mgIron: 1mg
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