Pasta Salad with Marinated Chickpeas and Herbs

45 min · Easy · Serves 1

625 kcal per serving · 20g protein

A super fresh, summery pasta salad packed with tangy marinated chickpeas, lots of herbs, garlic, and a hit of lemon. Perfect as a main or a versatile side.

Ingredients

• ⅓ can Chickpeas
• 80 g Farfalle pasta
• 10 g Parmesan cheese
• Lemon × ⅓
• 7.5 g Fresh parsley & basil
• 1 g Black pepper
• 15 ml Olive oil
• 1 clove Garlic
• 2 g Salt
• 60 g Cherry tomatoes
• Red onion × ⅓
• 50 g Cucumber
• 20 g Kalamata olives

Method

1. Marinate the chickpeas

   

   In a bowl, combine the drained chickpeas with half the olive oil, the garlic grated to a paste, half the lemon juice and the salt. Marinate while you prep the rest of the dish, at least 30 minutes.

2. Cook Pasta

   

   Cook farfalle in a large pot of boiling water according to package directions. While still hot, toss with the marinated chickpeas.

3. Dress the pasta

   

   Add the remaining olive oil and lemon juice, the lemon zest and the freshly chopped herbs.

4. Toss in halved cherry tomatoes

   

   Toss in halved cherry tomatoes, thinly sliced red onion, diced cucumber, and the olives. Season with salt and pepper.

5. Finish

   

   Stir in grated parmesan cheese last so it gently melts without disappearing. Serve warm, cold, or at room temp.

More to cook

• Mediterranean Chickpea Salad12 min
• One-Pot Tomato & Chickpea Pasta30 min
• Mediterranean Dense Bean Salad25 min
• Mediterranean Quinoa Salad Bowl35 min