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Today’s recipe is a easy pasta chickpea salad! It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch.
Pasta Tips
Let your pasta cool completely before tossing it with the other ingredients. If it’s still warm, the hot pasta will wilt the veggies.
Save some herbs for garnish! This pasta salad recipe is a great one to make ahead, but save some of the herbs they will be extra fresh, pretty, and flavorful.
Easy pasta chickpeas salad
salad
1/2 small cauliflower
125 g pasta (Spirelli / Fusilli)
7 cherry tomatoes
1/4 cup pumpkin seeds (1 handful)
150 g of chickpeas
2-3 stems of fresh mint, or more
1/2 bunch of parsley, or more
1 spring onion
olive oil
dressing
3 tbsp extra-virgin olive oil
1/2 clove garlic, minced
1-2 tbsp of lemon juice
a bit of lemon abrasion
Salt pepper
pinch of sugar
Cook the noodles according to the package instructions al dente and then rinse with cold water. Put in a sieve and drain well. Cut the cauliflower in small florets and boil in water al dente. Then drain as well. Wash the chickpeas and pat dry. Put on a baking sheet and drizzle with a little olive oil. Salt and bake at 180 ° C for 25 minutes until crispy.
Roast the pumpkin seeds without fat in a pan.
Cut the cucumbers, tomatoes and spring onion into small pieces. Finely chop parsley and mint.
Mix the dressing ingredients well and season to taste. Put all ingredients in a bowl and mix. Season with salt and pepper.
Tip: If you like, you can roast the cauliflower florets in the oven with the chickpeas.
Easy Pasta Chickpea Salad Ingredients
This easy pasta chickpea salad starts with a bright, lemon dressing made from lemon juice & zest, garlic and extra-virgin olive oil.
- feta cheese. In this recipe we use normal feat cheese. But If you are vegan you can use feto.
- cauliflower. they contrast perfectly with pepitas, the feta cheese and the lemon dressing.
- cucumbers. They’re essential for a crisp and fresh crunch.
- cherry tomatoes. They add juicy, bursty texture and fresh from the garden.
- chopped fresh parsley and mint. Sprinkle it in for fresh flavor.
- roasted chickpeas. The perfect crunch and high in protein.
- pasta. Essential part of the salad. The ideal lunch meal.
If you try this easy pasta chickpea salad or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Easy Pasta chickpeas salad
Ingredients
salad
- 1/2 small cauliflower
- 125 g pasta Spirelli / Fusilli
- 7 cherry tomatoes
- 1/4 cup pumpkin seeds 1 handful
- 150 g of chickpeas
- 2-3 stems of fresh mint or more
- 1/2 bunch of parsley or more
- 1 spring onion
- olive oil
dressing
- 3 tbsp extra-virgin olive oil
- 1/2 clove garlic minced
- 1-2 tbsp of lemon juice
- a bit of lemon abrasion
- Salt pepper
- pinch of sugar
Instructions
- Cook the noodles according to the package instructions al dente and then rinse with cold water. Put in a sieve and drain well. Cut the cauliflower in small florets and boil in water al dente. Then drain as well. Wash the chickpeas and pat dry. Put on a baking sheet and drizzle with a little olive oil. Salt and bake at 180 ° C for 25 minutes until crispy.
- Roast the pumpkin seeds without fat in a pan.
- Cut the cucumbers, tomatoes and spring onion into small pieces. Finely chop parsley and mint.
- Mix the dressing ingredients well and season to taste. Put all ingredients in a bowl and mix. Season with salt and pepper.
Notes
If you like you can Pin our Pictures on Pinterest.
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1 comment
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.