Easy Chickpea Pasta Salad Recipe
An easy to make side dish using pre-cooked chickpeas, pasta and fresh chopped veggies in a tasty homemade vinegairette dressing.
Servings: 6 people
Ingredients
Salad Ingredients
- 3 cups cooked pasta penne or any pasta of your choosing
- 3-4 green onions chopped
- 1 medium sized carrot shredded
- 1 small red pepper chopped
- 2 celery sticks chopped
- 3-4 raw asparagus chopped
- 2 cups flat cabbage shredded
- 1 540ml chickpeas can of pre-cooked chickpeas, partially drained
- ¼ cup dried cranberries optional
- 1 tbsp parsley chopped
Vinegairette
- ¼ cup vegetable oil or canola oil
- ¼ cup apple cider vinegar or balsamic vinegar
- 2 cloves of garlic finely chopped
- salt and pepper to taste
Instructions
- Cook pasta according to packaging instructions. Drain the water. Drizzle and mix ½ tbsp vegetable oil to prevent noodles from sticking together. Salt pasta as well. Put aside until pasta is cooled completely.
- In the meantime, chop and shred all vegetables (except garlic) and combine in a large sized bowls
- Mix oil, vinegar and garlic to make the vinegairette dressing.
- Combine all together.
- Add cranberries and partially drained chickpeas last.
- Serve immediately or store in an airtight container in the fridge.