Pasta Salad with Chickpeas & Roasted Red Peppers
Serve this fun pasta salad hot, cold, or room temperature. It makes a terrific summer lunch, dinner, or side!
Ingredients
- 1 (15 ounce) can chickpeas drained and rinsed
- 1/4 cup olive oil
- 2 cloves garlic minced
- 2 teaspoons lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 ounces pasta
- 1 (12 ounce) jar roasted red peppers drained and coarsely chopped
- 1/2 English cucumber or 2 mini (Persian) cucumbers chopped
- 1/2 cup grated Parmesan
- small handful fresh basil or parsley chopped
Instructions
- Combine chickpeas, olive oil, garlic, lemon, salt, and paprika in a small bowl. Stir well and set aside.
- Boil a large pot of water, add a generous pinch of salt, and cook pasta just to al dente, according to package directions. Drain, then transfer to a large serving bowl.
- Pour chickpea mixture over the warm pasta, scraping the bowl to get all the oil and spices into the pasta. Add red peppers and stir well.
- Let cool for 2-3 minutes, then add cucumber, Parmesan, and herbs. Toss gently. Sample and add additional olive oil, lemon juice, salt, and black pepper to taste. Serve and enjoy!
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- I find this serves 6-8 as a side dish, or about 4 as a main course.
- Recipe adapted from Pinch of Yum's Lemon Herb Pasta Salad.
Nutrition Estimate
Calories: 385 kcal, Carbohydrates: 52 g, Protein: 15 g, Fat: 14 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Cholesterol: 6 mg, Sodium: 1306 mg, Potassium: 427 mg, Fiber: 7 g, Sugar: 5 g, Vitamin A: 488 IU, Vitamin C: 29 mg, Calcium: 171 mg, Iron: 3 mg