Sheilas Chickpea And Pasta Salad Recipes

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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

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS



Pasta Salad with Tomatoes, Mozzarella, and Chickpeas image

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

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