Chickpea Macaroni Salad Recipes

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CHICKPEA PASTA SALAD



Chickpea Pasta Salad image

Easy and tasty chickpea pasta salad recipe

Provided by Joy Shull

Time 25m

Number Of Ingredients 12

3 tablespoons lemon juice (around 1 large lemon)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon garlic powder
16 oz whole wheat pasta shells
1/2 cup diced red onion
3 cups cherry tomatoes, halved
1 green bell pepper, sliced
1 cup crumbled feta cheese
1 can of chickpeas, drained

Steps:

  • Cook pasta to al dente and drain. Immediately rinse with cold water, strain, and place in a large bowl
  • Add the red onion, cherry tomatoes, bell pepper, feta, and chickpeas to the pasta
  • Shake all ingredients for dressing until well combined, then pour over the pasta salad
  • Stir well to combine
  • Serve fresh

Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 417 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

PASTA CHICKPEA SALAD



Pasta Chickpea Salad image

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

Provided by Anita Hughes

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ 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
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • 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. 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.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

CHICKPEA MACARONI SALAD



Chickpea Macaroni Salad image

Snagged the base for this recipe from Allrecipes. Now one of my family's FAVORITE pasta salads. And it's healthy to boot!!

Provided by RedVinoGirl

Categories     Beans

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 cup macaroni
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)
6 tomatoes, chopped
1/2 onion, chopped
2 garlic cloves, minced
6 ounces feta cheese, crumbled
1 cup kalamata olive, halved
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1/4 cup fresh lemon juice

Steps:

  • Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
  • Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
  • Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.

CHICKPEA PASTA SALAD



Chickpea Pasta Salad image

This is a different and very tasty salad. I have even added cooked chicken or beef to the mixture. Prep time does not include boiling the pasta and cooking time is chilling time. Adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories     Beans

Time 12m

Yield 8 serving(s)

Number Of Ingredients 12

4 ounces uncooked spinach rotini pasta or 4 ounces fusilli
1 (15 ounce) can chickpeas, rinsed, and drained
1/3 cup finely chopped carrot, to taste
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 green onions with tops, sliced
3 tablespoons balsamic vinegar
1/4 cup mayonnaise, to taste (Hellman's is best)
2 -4 teaspoons prepared whole grain mustard
salt or seasoning salt, to taste
black pepper
1/4 teaspoon dried Italian seasoning

Steps:

  • Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
  • In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
  • In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
  • Cover, and refrigerate for 2 hours to blend flavors.

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