Chickpea & Pasta Salad with Greek Seasonings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups of soaked (overnite) chick peas1 cup of small pasta such as Orso etc.1/4 cup lemon juice, fresh3 tbsp. olive oil3 tbsp. fresh thyme1 tbsp. dried oregano1/2 cup julienned carrots, choppped1/2 cup celery, chopped 24 cherry tomatoes or grape (small)1/2 cup chopped italian parsley3 tbsp. champagne vinegar1 cup of crumbled feta cheesesalt and pepper to tasteAdditions to the salad when you are serving it: chopped fresh bell peppers, cucumbers, lettuce, green onions or chopped red onions, black or green olives chopped or whole (but add the calories if you are watching.)
Pick through and rinse the chick peas. Cover well with water and soak overnight. Rinse and place in a large pot and bring to a boil. Add a little salt and simmer till quite tender but not mushy.Bring a medium size pot of water to boil and add the small pasta such as Orso. Cook the pasta as directed and drain when tender but do not over cook. The salad dressing will make the pasta expand as it marinates.Add all the chopped and prepared vegetabes and combine well. After the salad has marinated approximately 1 hour, add the crumbled feta and serve with a side of lettuce, cucumbers, olives or anything you like that is healthy.The salad will keep for approximately 2 days in the fridge in a clean jar or sealed plastic storage container. Vegans can avoid the feta but add lots of olives to give the salad a little zip. Another nice addition is chopped raw bell peppers. Again, I do not add these while the salad is marinating because they become a little mushy. Better to add when you serve it. You can hold the feta till you serve as well. Makes 8 servings of approximately 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user PIEQUEEN1.
Number of Servings: 8
Recipe submitted by SparkPeople user PIEQUEEN1.
Nutritional Info Amount Per Serving
- Calories: 260.4
- Total Fat: 10.7 g
- Cholesterol: 16.6 mg
- Sodium: 225.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.3 g
- Protein: 9.6 g
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