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Chickpea-on-Chickpea Pasta Salad
Chickpea-on-Chickpea Pasta Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Chickpea pasta salad with marinated vegetables, goat cheese, chickpeas, and saffron herb pesto - a flavorful dish for any gathering.
Ingredients:
  • 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
  • 0.5 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
  • 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
  • 2 cups chickpeas, drained and rinsed
  • 1 cup goat cheese marinated in olive oil, drained
  • 1 cup pitted kalamata olives, drained
  • 0.5 cup red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground saffron
  • 0.125 cup fresh lemon balm
  • 0.125 cup fresh basil leaves
  • 0.125 cup fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 0.125 cup pine nuts
  • 1 (10.5 ounce) package chickpea fusilli
Instructions:
  • Dice red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces, then transfer them to a large bowl. Mix in chickpeas, goat cheese, olives, and onion.
  • Combine the aromatic saffron with flavorful olive oil in a bowl, then mix in the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
  • Crush lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until blended, then pour over the vegetable-cheese mixture. Cover and chill in the fridge.
  • Bring a generously salted large pot of water to a lively boil. Add fusilli and give it a quick stir. Boil for 8 to 10 minutes until pasta is perfectly al dente. Drain and mix in 1 tablespoon of olive oil without rinsing. Spread the pasta evenly on a large baking sheet and allow it to cool for at least 20 minutes.
  • Combine the cooled pasta with the vegetable mixture, tossing gently to evenly coat, taking care not to disrupt the pasta's texture.

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