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
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
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