Middle Eastern Style Pasta And Chickpea Salad Recipes

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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

MEDITERRANEAN CHICKPEA PASTA SALAD



Mediterranean Chickpea Pasta Salad image

It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.

Provided by LauraF

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 11

3 medium crookneck yellow squash, cubed
¼ pound fresh green beans, trimmed and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil, divided
¼ teaspoon smoked paprika
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
  • Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 29.5 g, Fat 17.7 g, Fiber 8.4 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 324.6 mg, Sugar 4.1 g

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MEDITERRANEAN CHICKPEA PASTA SALAD



Mediterranean Chickpea Pasta Salad image

This vegetarian chickpea pasta salad is loaded with grape tomatoes, cucumbers, feta, and fresh basil and dressed with a garlicky lemon vinaigrette. It's the perfect picnic, cookout, or meal prep pasta salad!

Provided by Marisa Moore

Categories     Appetizer     Salad     Side Dish

Number Of Ingredients 16

½ lb. chickpea pasta (I used rotini)
2 cups diced cucumber (seeds removed)
2 cups halved grape tomatoes
½ cup sliced black olives
½ cup thin red onion slices (a small red onion)
½ cup crumbled feta cheese
handful fresh basil, torn or shredded
1 large lemon, juiced
3 tbsp white wine vinegar
½ cup extra virgin olive oil
2 large garlic cloves
1 tsp dried oregano
1 tsp dried basil
¼ tsp black pepper
1 tsp coarse salt
2 tsp raw sugar

Steps:

  • Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
  • Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
  • Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

Nutrition Facts : Calories 219 kcal, Carbohydrate 17 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 448 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHICKPEA, QUINOA AND CELERY SALAD WITH MIDDLE EASTERN FLAVORS



Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors image

It's the sumac (available in Middle Eastern markets) and the herbs - dill, mint, chives - that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It's all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.

Provided by Martha Rose Shulman

Categories     salads and dressings, main course, side dish

Time 10m

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed)
1 1/2 cups cooked quinoa (any color)
1 cup thinly sliced celery
3/4 cup chopped tomatoes
1 to 2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoons minced chives
2 to 4 tablespoons chopped white or red onion, soaked for 5 minutes in cold water and drained (optional)
1 teaspoon sumac, plus additional for sprinkling
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons sherry vinegar or white wine vinegar
Salt to taste
1 small garlic clove, minced or pureed
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
  • In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 490 milligrams, Sugar 5 grams

PASTA AND CHICKPEA SALAD



Pasta and Chickpea Salad image

From Australian BH&G Diabetic Living and their lunchbox special. NOTE - this dish can be made the night before and kept in an airtight container ready to go.

Provided by ImPat

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

25 g pasta (dried 1/2 cup)
125 g chickpeas (rinsced and drained)
125 g corn kernels (rinsed and drained)
1 lebanese cucumber (small chopped)
1/4 red capsicum (chopped)
1 tablespoon pesto sauce (tomato)
1 tablespoon parsley (chopped fresh)
fresh ground black pepper

Steps:

  • Cook the pasta in a small saucepan of boiling water following the packet directions and then drain and rinse under cold water and then drain well and transfer to an airtight container.
  • Add chickpeas, corn, cucumber, capsicum, pesto and parsley to the pasta and season with pepper and toss the combine.

MIDDLE EASTERN CHICKPEAS



Middle Eastern Chickpeas image

Make and share this Middle Eastern Chickpeas recipe from Food.com.

Provided by Julie Bs Hive

Categories     Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
3 small minced garlic cloves
1 teaspoon fresh minced ginger
1 large chopped onion
1 (15 ounce) can tomatoes, peeled, in juice reserve juice
3 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon clove
1/2 teaspoon cayenne
2 (15 ounce) cans drained and rinsed garbanzo beans
1/2 cup fresh minced fresh parsley

Steps:

  • In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
  • Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
  • Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

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