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Parve
Easy
20 Minutes
Diets 
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.
1 pound (450 grams) pasta, preferably whole wheat
1 small zucchini, thinly sliced
2 cups Gefen Organic Chickpeas or other cooked chickpeas
handful of Gefen Sliced Black Olives
1/2 green and 1/2 red pepper, sliced
3 tablespoons Tonnelli Apple Cider Vinegar
1/4 teaspoon salt
1/2 – 1 tablespoon dry mustard
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/3 cup Bartenura Olive Oil
Cook pasta, drain, and place in a large bowl.
Add veggies.
Shake together all dressing ingredients in a small container and pour over pasta and veggies.
Mix together well and enjoy.
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Canned Can I use chickpeas from a can?
Hello Bracha, the recipe calls for canned chickpeas. Enjoy.
Great recipe My whole family liked this- a definite winner!