Pasta Chickpea Salad Recipe - Allrecipes.com
Pasta Chickpea Salad Recipe
  • READY IN 14 hr

Pasta Chickpea Salad

Recipe by  

"This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    14 hrs

Directions

  1. 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.
  2. 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.
  3. In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2005

This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!

 
Most Helpful Critical Review
Jul 11, 2004

I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.

 
Jun 21, 2003

Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!

 
Jul 13, 2004

I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.

 
Nov 23, 2005

This was good, I added tomatoes, some hominy, garlic, and some mozzerella cheese at the end.

 
May 27, 2009

This salad rocks!!! I added a rib of celery, diced, and a small jar of pimientos for added color and crunch. It was absolutely delicious! I added the parmesan just before serving and had no problem with dryness. Loved it and will definitely make again!

 
Dec 16, 2008

A simple, delicious salad--not just starch, but protein from the chickpeas. I used a bit of garlic salt, but otherwise made it exactly as noted. Brought it to a potluck luncheon where there were vegetarian guests. It was a hit.

 
Oct 07, 2008

I added garlic and fresh tomatoes to this recipe, it was delicious ! Thanks so much !

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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