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Recipe by Brynie Greisman

Zesty Pasta with Chickpeas

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat

When I first tried this recipe, I literally could not stop eating it! I just kept m-m-ming my way through yet another portion! My fussy 6th-grader, who usually prefers a bowl of cereal to anything I serve, came home from school, took one whiff of this dish and promptly ate two bowls while her coat was still on! That convinced me that this was a winner. Aside from superb taste, serving beans and pasta together is a complementary protein; it can be served room temperature, and keeps you full for a long time.

Ingredients

Salad

  • 1 pound (450 grams) pasta, preferably whole wheat

  • 1 small zucchini, thinly sliced

  • 2 cups Gefen Organic Chickpeas  or other cooked chickpeas

Dressing

Directions

For the Salad

1.

Cook pasta, drain, and place in a large bowl.

2.

Add veggies. 

3.

Shake together all dressing ingredients in a small container and pour over pasta and veggies.

4.

Mix together well and enjoy.

Tips:

This can be served alone as a quick lunch. It’s an extremely satisfying dish.

Notes:

This is the original version of the recipe. I made the following adjustments: I used just 3/4 pound (340 grams) pasta, regular vinegar, 1 teaspoon salt, 1 tablespoon regular mustard, and just 2 tablespoons olive oil. Follow what suits your taste best.
Zesty Pasta with Chickpeas

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Bracha
Bracha
6 years ago

Canned Can I use chickpeas from a can?

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Reply to  Bracha
6 years ago

Hello Bracha, the recipe calls for canned chickpeas. Enjoy.

Susan Gross
Susan Gross
2024 years ago

Great recipe My whole family liked this- a definite winner!