A chickpea lovers dream! I used a little more olive oil and vinegar (red wine) the second time, because the balsamic is not quite tangy enough. Otherwise, I left it alone (amazing) and it's great.

Reviewed On: Jun. 27, 2005

Another winner! As usual, I didn't have all the ingredients on hand, so substituted black-eye peas for the kidney beans and chopped tomato and two cans green chilies instead of the peppers. Also used dried cilantro. Good stuff!

Reviewed On: Jun. 27, 2005

I haven't tried this with grilled chicken, but I used leftover diced chicken and marinated it in 1/4 c. of the steak sauce. I didn't have avocado, so substituted 4 chopped hard boiled eggs for creaminess; also added chopped celery and cucumber for a little more crunch. I also did not use bouillon cubes to cook the pasta -- if you are going to rinse it and drain it, it's a waste of broth -- just salt the water. The longer you refrigerate it, the better it gets. The steak sauce makes this different from your ordinary pasta salad -- thanks, Gail.

Reviewed On: Jun. 27, 2005