Chickpea and Feta Pasta Salad
You can never have too many side dish recipes, so give Chickpean and Feta Pasta Salad a try. This recipe serves 8. For $1.08 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 14g of fat, and a total of 284 calories. 3933 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 45 minutes. A mixture of scallions, pasta shells, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cinnamon Spice and Everything Nice. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. Capers, Chickpean And Feta Pasta Salad, Dill, Chickpea, and Feta Pasta Salad, and Chickpea-Feta Salad are very similar to this recipe.
Servings: 8
Ingredients:
2 cans (14 ounce) chickpeas, drained and rinsed
1/4 cup capers
1/2 teaspoon Dijon mustard
1 cup feta cheese, crumbled
2 tablespoons fresh parsley or basil, chopped
sea or Kosher salt and fresh black pepper
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil + 1 tablespoon
8 ounces pasta: medium shells, rotini or penne
2 tablespoons red wine vinegar
1 roasted red pepper, cut in small, thin strips
8 scallions or 1 small red onion, diced
Equipment:
mixing bowl
whisk
Cooking instruction summary:
Cook pasta to al dente, drain well and toss with a tablespoon of olive oil. Refrigerate.In a small bowl whisk vinegar, lemon juice and Dijon together, slowly whisk in olive oil, season well with salt and pepper.To a large mixing bowl add zucchini, feta, peppers, chickpeas, onion, capers and the cooled pasta. Pour dressing over top, add fresh parsley and toss well. Taste and season with additional salt and pepper. Store tightly covered in refrigerator.
Step by step:
1. Cook pasta to al dente, drain well and toss with a tablespoon of olive oil. Refrigerate.In a small bowl whisk vinegar, lemon juice and Dijon together, slowly whisk in olive oil, season well with salt and pepper.To a large mixing bowl add zucchini, feta, peppers, chickpeas, onion, capers and the cooled pasta.
2. Pour dressing over top, add fresh parsley and toss well. Taste and season with additional salt and pepper. Store tightly covered in refrigerator.
Nutrition Information:
covered percent of daily need
