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Fusilli and Chickpea Salad recipe

Fusilli and Chickpea Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Chickpea salad

This recipe comes from my Italian grandmother. It's best if you chill it overnight.

53 people made this

IngredientsServes: 6

  • 1 (500g) pack fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 75g (3 oz) oil-cured olives, pitted and chopped
  • handful minced fresh oregano
  • handful chopped fresh parsley
  • 1 bunch spring onions, chopped
  • 1 (400g) tin chickpeas, drained
  • 4 tablespoons red wine vinegar
  • 50g (2 oz) grated Parmesan cheese
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
  2. In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, spring onions and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
  3. In a large bowl, toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (34)

Tasty, went down a treat at party..-28 Apr 2013

by AMFISCHER

Altered ingredient amounts.I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out.-24 Jul 2008

by LISAMARRIE14

Altered ingredient amounts.I just made this into a pasta salad. I increased the olive oil to 200ml and the vinegar to 60ml and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.-24 Jul 2008


  • 1 package chickpea fusilli, cooked
  • 1 large Japanese eggplant, small dice
  • 1 pint cherry tomatoes, halved
  • 4 garlic cloves, smashed
  • Olive oil
  • Salt and pepper
  • 1 Tablespoon parsley, chopped
  • 2 green onions, sliced

Toss eggplant with olive oil. Roast at 400 degrees F until brown and tender.

Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.

Toss eggplant, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed.


Recipe Summary

  • 1 (16 ounce) package rotelle pasta
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped oil-cured olives
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 bunch green onions, chopped
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • ¼ cup red wine vinegar
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.

In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.

In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.


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Searching for a option to clear out the fridge and make use of some leftovers? Chef Klancy Miller’s kale pasta salad is all about creatively utilizing what it’s a must to make a pasta salad that’s tasty and good for you. This recipe requires fusilli combined in with some not-so-classic substances, like walnut halves (for a lift of protein), zesty turmeric (for slightly kick), and pomegranate seeds (sure, you utilize fruit in pasta salad recipes). The consequence? A dish that’s loaded with protein, fiber, and wholesome fat that solely takes 30-minutes to make.

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GF Almond Tahini Ice Cream Cookie Cake

Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.


The best high-protein pasta salad recipes

1. Kale pasta salad

Looking for a way to clean out the fridge and make use of some leftovers? Chef Klancy Miller’s kale pasta salad is all about creatively using what you have to make a pasta salad that’s tasty and good for you. This recipe calls for fusilli mixed in with some not-so-classic ingredients, like walnut halves (for a boost of protein), zesty turmeric (for a little kick), and pomegranate seeds (yes, you use fruit in pasta salad recipes). The result? A dish that’s loaded with protein, fiber, and healthy fats that only takes 30-minutes to make.

2. Spicy soba noodle salad

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No, not all pasta salad has to be slathered in mayonnaise and served chilly. This spicy salad nixes the elbow macaroni and instead uses soba noodles, a buckwheat noodle from Japan, as the star of the show. Developed by chef and Well+Good Council member Candice Kumai, this dish is topped with savory Alaskan scallops for protein along with hearty greens and the tangiest soy dressing you could ever imagine.

3. Creamy vegan white pasta with summer vegetables

If you’re a fan of a veggie-filled dish, this one’s for you. Minimalist Baker’s vegan white pasta dish is brimming with sauteed summer veggies like red onion, summer squash, leafy spinach and fresh tomatoes. It’s entirely plant-based, making it a great vegan meal to whip-up, while its cashew-based sauce give it an extra punch of protein. Eat it hot off the stove or chill it for a crisp pasta salad the next day.

4. Sesame and broccoli noodle salad

Photo: Deliciously Ella

Deliciously Ella’s colorful sesame and broccoli noodle salad is definitely not your mother’s pasta salad. Between the crunchy broccoli florets, crunchy cashews, and creamy tahini, this savory salad is delicious and nutritious. It’s a great choice is you’re looking to make use of more leftovers for a deliciously vegan meal.

5. Italian chicken pasta salad

Photo: Averie Cooks

Here’s a classic to bring to your next summer picnic. Averie Cooks’ Italian chicken pasta salad has all the fixings of a traditional pasta salad, like tomatoes, zucchini, and bell pepper. Throw in some grilled chicken breast, basil, parmesan cheese and Italian seasoning, however, and you have a tasty twist on the traditional dish.

6. Grilled Broccoli and pepperoncini pasta salad with basil

Photo: The First Mess

This is the perfect recipe to keep you cool in the hot summer heat. The First Mess’ grilled broccoli and pepperoncini pasta salad has a little bit of everything: summer vegetables, chickpeas, crispy peppers, and crumbled vegan cheese, to name a few. But the real hero of this dish is the lemony oregano dressing, which effortlessly complements all those savory flavors.

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Warm Butternut, Chickpea and Spinach Salad

For instance, I get to spend most afternoons in delightful imaginary play with my six year old. HUGE PRO!

I get to wear pajamas ALL day. I can also have limitless amounts of tea. AND I get to make myself lunch every day too.

Making myself lunch every day isn&rsquot always glamorous. Depending on my TO DO list, I usually end up buying soup from Food Lovers Market or the other day when I haven&rsquot eaten, I bought a pie at the garage&hellip

Luckily this kind of laziness doesn&rsquot last long and the other day I craved so much greens and veggies that I had to just give in.

Even though I had this Warm Butternut, Chickpea and Spinach Salad for lunch, you can totally whip it up as an easy side salad to your weekly roasts.

It consists of fresh baby spinach, some purple cabbage and carrots topped with roasted butternut and spicy roasted chickpeas. I used this recipe, which is great if you need something nutritious to snack on. Mind you, fresh spinach has definetly more nutrition than I thought &ndash just read about all the benefits on Cooking Detective&hellip


Technically, jar salads will last in the fridge for up to 5 days. However, I recommend to eat them within 3-4 days for optimal flavour. Make sure to store them properly, with the lid screwed on properly! I love the Le Parfait srew-top lids.

I hope you love this Vegan Chickpea Salad In A Jar Recipe, it’s:

Did you meal prep this Vegan Chickpea Salad In A Jar Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!


Lemony Fusilli Pasta Salad

A main dish salad great for anytime of the year.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

1 Pound Whole Wheat Fusilli (I used 1 box of Barilla Plus)
2 Tablespoons Olive Oil
2 Medium Zucchini, Cut In Half and Sliced Into ¼ Inch Pieces
2 Medium Lemons (See Directions For Zest, Peel & Juice)
4 Garlic Cloves, Minced
Salt & Pepper To Taste
14-16 Ounces Boneless, Skinless Chicken Breast Tenders Cut Into Bite Sized Pieces
Cup Dry White Wine
Cup Pine Nuts, Toasted
3 Handfuls of Baby Spinach or Arugula

Directions:

Bring a large pot of water to a boil and add the fusilli, and cook until al dente.
Meanwhile, heat 1 Tablespoon of oil in a large pan over medium-high heat.
As the oil is heating, take 1 lemon and use a vegetable peeler to remove the peel into large strips.
Juice the lemon and set aside.
Add the zucchini, lemon peel and garlic to the large pan and sauté until zucchini just begins to brown.
Remove zucchini and remaining bits and set aside on a plate.
Remove lemon peel and discard (or use as a garnish).
Heat the remaining tablespoon of oil in the same pan and add chicken.
Sprinkle chicken with salt and pepper, and cook the chicken until browned and cooked through.
Add the wine to deglaze the pan and bring to a boil until the wine is reduced by half, then add the juice from the first lemon and then add the zucchini back to the pan.
Add the toasted pine nuts.
Drain the pasta and add the pasta back to the empty pot, then add contents of the pan to the pot and mix to coat well.
Zest the second lemon to add to the pot and use the juice of this lemon to add to the pasta.
Add red pepper flakes and/or freshly ground pepper to taste, then add the spinach or arugula and toss until just barely wilted and transfer to a serving platter.


Tips and Techniques

Are chickpeas the same as garbanzo beans? Yes. They are exactly the same.

Let it rest– Because this allows all the flavors to marinate and deepen. It’s absolutely worth it!

Adjust amount of herbs and spices– Add more or less of whatever you like or dislike.

Serve a crowd- Double the recipe to serve more people, especially if you are making this for picnics.

Can I use vinegar instead of lemon juice in salads? Yes, you can but I think lemon juice tastes the best in this recipe. You can also use a combination of both or even use lime juice.

Use fresh lemon juice– Because it has a fresh flavor.

Use full fat feta cheese- For maximum flavor and creaminess.

Use high quality olive oil- Because it truly makes a difference. It is expensive but honestly, you are not using a lot in this recipe and that small amount adds a lot of flavor and fragrance.

What herbs to use in salad? Use fresh herbs because they taste better and look better. I used only parsley but you can use a combination of multiple herbs together such as: cilantro, parsley, dill, thyme, chives, basil, oregano.


Watch the video: Χωριάτικη σαλάτα με ρεβίθια. Alexandros Papandreou (September 2021).