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My review
Pasta Chickpea Salad
Anita Hughes
"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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Ingredients
14 h servings 424 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 424 calories; 10.3 g fat; 68.9 g carbohydrates; 15.6 g protein; 6 mg cholesterol; 485 mg sodium. Full nutrition
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Reviews
Read all reviews 2632 Ratings
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Most helpful positive review
3/10/2005
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 ...
Most helpful critical review
7/11/2004
I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.
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3/10/2005
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 ...
4/27/2003
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...
7/13/2004
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.
11/23/2005
This was good, I added tomatoes, some hominy, garlic, and some mozzerella cheese at the end.
5/24/2009
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 p...
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...
7/11/2004
I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.
3/31/2008
I added garlic and fresh tomatoes to this recipe, it was delicious ! Thanks so much !
10/25/2003
The flavor in this salad was too strong for me. It didn't go over well at the party that I took it to.