Chickpea-on-Chickpea Pasta Salad Tasty Recipes

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Chickpea-on-Chickpea Pasta Salad

"Chickpea fusilli is tossed with marinated vegetables and cheese then dressed in a fresh herb pesto to create a hearty pasta salad to serve at your next potluck. The oils and vinegar in the marinated ingredients helps create a savory dressing. This vegetarian meal can also be served in small quantities for a fun appetizer at your next get-together."

Ingredients :

• 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
• 1/2 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
• 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
• 2 cups chickpeas, drained and rinsed
• 1 cup goat cheese marinated in olive oil, drained
• 1 cup pitted kalamata olives, drained
• 1/2 cup red onion, diced
• Dressing:
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ground saffron
• 1/8 cup fresh lemon balm
• 1/8 cup fresh basil leaves
• 1/8 cup fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/8 cup pine nuts
• 1 (10.5 ounce) package chickpea fusilli
• 1 tablespoon extra-virgin olive oil

Instructions :

Prep : 20M	Cook : 16M	Ready in : 55M

• Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
• Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
• Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
• Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
• Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

Notes :

• When retrieving the vegetables or olives, don't worry if some of the liquid is still present, as this will add to the overall flavor of the salad.

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