Double-chickpea pasta salad
3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
This protein- and fiber-rich salad is a great make-ahead option, as the flavors only get better the longer the salad sits; you can toss it together up to two days in advance. The chickpea pasta and canned chickpeas offer nutty undertones, while canned artichoke hearts, capers, and a perky vinaigrette provide briny high notes.
Ingredients
Uncooked chickpea pasta
8 oz, rotini-variety
Red wine vinegar
¼ cup(s)
Olive oil
2 Tbsp
Dijon mustard
1 Tbsp
Kosher salt
1 tsp
Crushed red pepper flakes
½ tsp
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Grape tomatoes
1 cup(s), halved
Shredded carrots
1 cup(s)
Fresh parsley
⅔ cup(s), leaves
Capers
¼ cup(s)
Canned artichoke hearts, drained
14 oz, drained, quartered