PASTA CHICKPEA SALAD

By Sharon T

Simple and tasty salad that packs protein so you don’t get hungry after an hour.

Ingredients

• Ingredients:
• 1 (16 ounce) package rotelle whole wheat pasta
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped oil-cured olives
• 2 tablespoons minced fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 bunch green onions, chopped
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed 1/4 cup apple cider vinegar
• 1/2 cup grated Parmesan cheese
• sea salt and pepper to taste

Details

Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

How to prepare Bring a large pot of salted water to a boil, add pasta and cook until al dente.
Drain and rinse under cold water. Set aside to chill. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas.
Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and sea salt and pepper to taste.
Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Recipe by: Anita Hughes