This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
13 hrs 10 mins
total:
14 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.

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  • In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.

  • In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts

424 calories; protein 15.6g; carbohydrates 68.9g; fat 10.3g; cholesterol 5.9mg; sodium 484.8mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2005
This is really good I loved the chick peas! I did not use oil cured olives they were over 3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated as the instructions suggested. I will make this again I am already wishing I had brought a bigger bowl for my lunch thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good! Read More
(56)

Most helpful critical review

Rating: 2 stars
07/11/2004
I thought it was too dry. Perhaps I put too much grated cheese in or maybe because I left the olives out. Read More
(11)
35 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/17/2005
This is really good I loved the chick peas! I did not use oil cured olives they were over 3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated as the instructions suggested. I will make this again I am already wishing I had brought a bigger bowl for my lunch thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good! Read More
(56)
Rating: 5 stars
06/21/2003
Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt pepper oil and vinegar. Thanks for the recipe. Will definitely make it again!! Read More
(31)
Rating: 4 stars
07/13/2004
I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good. Read More
(24)
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Rating: 5 stars
11/23/2005
This was good I added tomatoes some hominy garlic and some mozzerella cheese at the end. Read More
(16)
Rating: 5 stars
05/27/2009
This salad rocks!!! I added a rib of celery diced and a small jar of pimientos for added color and crunch. It was absolutely delicious! I added the parmesan just before serving and had no problem with dryness. Loved it and will definitely make again! Read More
(14)
Rating: 5 stars
12/16/2008
A simple delicious salad--not just starch but protein from the chickpeas. I used a bit of garlic salt but otherwise made it exactly as noted. Brought it to a potluck luncheon where there were vegetarian guests. It was a hit. Read More
(12)
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Rating: 2 stars
07/11/2004
I thought it was too dry. Perhaps I put too much grated cheese in or maybe because I left the olives out. Read More
(11)
Rating: 4 stars
10/07/2008
I added garlic and fresh tomatoes to this recipe it was delicious! Thanks so much! Read More
(10)
Rating: 1 stars
10/27/2003
The flavor in this salad was too strong for me. It didn't go over well at the party that I took it to. Read More
(10)
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