Chickpea Pasta Salad
We love Olive Garden Salad dressing and we were so excited to use it with our chickpeas! This is a delicious salad, that comes together quickly. We added the noodles to make this recipe more group friendly, but you could definitely leave them out if you wanted this salad to be more protein heavy.
In the spirit of being group friendly we also left the olives and tomatoes whole, so they were easy to eat around. (You have to love preparing food for kids.) This salad is also great leftover, we made it for Mother's Day and then packed it for lunch the rest of the week.
We do recommend grating your Parmesan fresh, it just tastes better.
Chickpea Pasta Salad
Looking for a great plant based salad this Summer? Look no further! This is a delicious group friendly salad, leave the noodles out and it is gluten free friendly too.
- Author
- Palouse Brand
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Servings
- 12
- Category
Salads
- Cuisine
Mediterranean
Ingredients
- 2 cups dried chickpeas
- 6 cups water, divided
- 1 can olives large, whole
- 2 cucumbers, quartered and diced
- 1 small container cherry tomatoes
- 1 bottle olive garden dressing
- 1 box garden rotini
- 1 ½ cups grated parmesan
Directions
- Soak dried chickpeas in 3 cups water for 8 hours. Drain.
- Bring 3 cups of water to boil, add chickpeas and cook until tender. About 30 minutes, drain.
- While cooking the chickpeas, prepare noodles as directed on packaging.
- Combine chickpeas, noodles, tomatoes, olives, cucumbers, cheese and dressing.
- Serve.
Read more
Move over hummus, we love this green split pea dip. This delicious dip comes together in thirty minutes! No need to remember to soak beans. It's wonderful to find a quick and easy recipe, that uses...
We love Mexican corn salad, but removing corn from the cob can be a hassle, so we reinvented this salad using yellow split peas! The yellow split peas cook in 15-20 minutes with no shucking require...
2 comments
Just made this today for lunches next week. The husband doesn’t care for pasta salads but really liked this, probably due to the chickpeas (his favorite). This made enough to do lunches for my husband and son and a couple for me.
Really like how easy it was to put together-I even made the dressing from scratch.
Molly
This was SO GOOD!! I altered it a bit, by adding some chopped red onions and some sprinkling of dill weed. It was awesome! Not terribly time consuming to prepare, and healthy too! This is definitely a “keeper” recipe.
Karen Hermann
Leave a comment
All comments are moderated before being published.
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.