Recipe by Anita Hughes
"This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
extra virgin olive oil
chopped oil-cured olives
minced fresh oregano
chopped fresh parsley
green onions, chopped
1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
red wine vinegar
grated Parmesan cheese
salt and pepper to taste
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!
I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.
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!!
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.
This was good, I added tomatoes, some hominy, garlic, and some mozzerella cheese at the end.
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!
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.
I added garlic and fresh tomatoes to this recipe, it was delicious ! Thanks so much !
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Chickpea Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
A quick-and-easy Greek salad with garbanzo beans and a zesty dressing.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
See how to make a healthy Asian-inspired pasta salad with chicken.