Photo of Double-Chickpea Pasta Salad by WW

Double-Chickpea Pasta Salad

3
Point(s)
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

15 oz, rinsed and drained

Grape tomatoes

1 cup(s), halved

Shredded carrot(s)

1 cup(s)

Fresh parsley

cup(s), leaves

Capers

¼ cup(s)

Canned artichoke hearts without oil

14 oz, drained, quartered

Instructions

  1. Cook the pasta according to the package directions; drain and rinse with cold water.
  2. In a large bowl, whisk together the vinegar, oil, mustard, salt, and red pepper flakes. Add the cooked pasta, chickpeas, tomatoes, carrots, parsley, capers, and artichokes. Toss gently to combine. Serve at room temperature or chilled.
  3. Serving size: about 1 cup