On the weekend, we were at one of our favorite little markets and I picked up a big bag of dried chickpeas. I soaked them overnight and cooked them on the stovetop the next day. They were so good! In this recipe post I’ll share how to make them and this delicious pasta salad – which is perfect for summer gatherings, weekly meal prep or whatever you have in mind. It’s completely flexible with what veggies and pasta you use and if you prefer, you can always use canned chickpeas.
Ingredients:
1-2 cans of chickpeas (drained and rinsed) OR
1 lb of dried chickpeas (soaked in cold water overnight)
1 box of your favorite pasta (cook per box instructions)
Fresh herbs (I used a palmful of fresh dill and parsley) washed and chopped
1/2 of a red onion, diced
1 large cucumber, chopped
2 bell peppers, chopped
1/3 cup of fresh peas
2 garlic scapes, chopped
Other veggies you can use: Raw asparagus (chopped), carrots, radishes, roasted red peppers, artichoke hearts, halved sugar snapped peas, chopped broccoli, olives etc. If I opt to use tomatoes, I add them prior to serving as they get super mushy in the fridge.
Vinaigrette:
1/2 cup olive oil
4 tbl good quality balsamic vinegar
5 cloves of garlic, (raw), minced
1 tbl of dijon mustard
1 tsp red pepper flakes
Pinch of salt and pepper
Method:
If using dried chickpeas, soak them in a large pot with enough water to cover by a few inches over the top. In the morning drain, and rinse. Add them to a stock pot and add enough water to cover with a good pinch of salt or two. Bring to a boil and then reduce heat and allow to cook for about 45-60 minutes taste testing for the texture you enjoy.
Once done, drain and allow to cool.
For the pasta salad, I cook my noodles according the package instructions. Drain and add to a very large mixing bowl. Add your veggies, chickpeas and herbs through garlic scapes if using. Toss to mix.
Into a glass jar that you have a lid for, add your vinaigrette ingredients and place the lid on tightly. Shake vigorously. Add 1/2 of that dressing to your pasta salad and toss. I reserve the remaining dressing to dress the pasta salad if not consuming immediately as the pasta absorbs some of the dressing.
This vinaigrette is also heavenly as a bread dip!
Wishing you a very and safe Happy 4th of July!
~ox
— Knead to Cook
