Sheila's Chickpea and Pasta Salad Recipe

Name: Sheila's Chickpea and Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup red wine vinegar; 1 -2 garlic clove, chopped; 3 tablespoons olive oil; 4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary; ¾ cup Italian parsley, chopped; ¼ cup pitted green olives, chopped; ¼ cup black olives, chopped; 2 (19 ounce) cans chickpeas, drained and rinsed; 1 -2 teaspoon salt; fresh ground black pepper; 1 lb penne or 1 lb farfalle pasta; 12-1 cup feta cheese, crumbled

Servings: persons

¼ cup red wine vinegar
1 -2 garlic clove, chopped
3 tablespoons olive oil
4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
¾ cup Italian parsley, chopped
¼ cup pitted green olives, chopped
¼ cup black olives, chopped
2 (19 ounce) cans chickpeas, drained and rinsed
1 -2 teaspoon salt
fresh ground black pepper
1 lb penne or 1 lb farfalle pasta
12-1 cup feta cheese, crumbled

1
Whisk together vinegar and garlic, followed by oil.
2
Stir in rosemary, parsley and olives.
3
Toss with chickpeas.
4
Season with salt and pepper.
5
Marinate 30 minutes.
6
Cook pasta to desired doneness.
7
Drain.
8
Toss with chickpea mixture and feta cheese.
9
Check seasoning and add more vinegar or oil if needed.
10
Serve warm or at room temperature.

1871

kcal

Calories

115

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup red wine vinegar, 1 -2 garlic clove, chopped, 3 tablespoons olive oil, 4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary, and more.

Yes, Sheila's Chickpea and Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sheila's Chickpea and Pasta Salad

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