Chickpea Pasta Salad

Total Time Prep: 15 min. Cook: 10 min. + chilling
Yield 8 servings
Test Kitchen Approved
This chickpea pasta salad turns a blend of fresh vegetables, herbs, Mediterranean spices, feta and a zesty vinaigrette into a savory, satisfying vegetarian dish that serves equally well as lunch or dinner.

Ingredients

  • 1 pound uncooked bow tie pasta
  • 1 can (15-1/2 ounces) garbanzo beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/2 cup pitted Greek olives
  • 1/4 cup fresh basil leaves, torn
  • DRESSING:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Transfer pasta to a large bowl; stir in beans, tomatoes, cucumber, onion, olives and basil.
  2. In a small bowl, whisk together vinegar, lemon juice, feta, mustard, garlic, oregano, salt and pepper. Slowly drizzle in olive oil; whisk until combined. Drizzle dressing over pasta mixture; toss to coat. Cover and refrigerate until chilled, 1-2 hours. If desired, sprinkle with additional feta cheese before serving.

Nutrition Facts

1 cup: 428 calories, 18g fat (3g saturated fat), 1mg cholesterol, 515mg sodium, 55g carbohydrate (4g sugars, 5g fiber), 12g protein.

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