Chickpea pasta salad

This is another development of the basic recipe that yielded macaroni and chickpeas. It’s a combination of flavors drawn from the same Mediterranean palate.

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4.5 ounces pipe rigate pasta
15 oz. can chickpeas, drained and rinsed
3 black olives, chopped
3 sundried tomatoes, chopped
2 T chopped fresh parsley
2 t chopped lemon zest
1 T lemon juice
2 T olive oil
Serves 2

While pasta cooks, mash chickpeas. Add olives, sundried tomatoes, parsley, and lemon zest and toss with lemon juice and olive oil. Toss in pasta, and add salt and pepper to taste.

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