Chickpea Parmesan Pasta Salad
Yield: Serves 4-6
Credit:
As a part of Follow Your Heart’s Meatless May campaign Follow Your Heart is celebrating by sharing delicious plant-based recipes for home cooks to create meatless dishes in their own kitchen that everyone will enjoy.
Ingredients
Chickpea Ingredients:
- 1 can garbanzo beans (chickpeas) (15.5 oz), drained and rinsed
- 2 teaspoons neutral-tasting oil
- 2 teaspoons red wine or balsamic vinegar
- 1 teaspoon evaporated cane sugar
- ½teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
Pasta Ingredients:
- 1 package short pasta(penne)(16 oz)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons stone-ground mustard
- 1 ½ tablespoons evaporated cane sugar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ½ red bell pepper, finely chopped
- ¼ cup green or black olives, sliced
- 2 tablespoons red onion, finely chopped
- 1/3 cup shredded Follow Your Heart Parmesan
- 2 tablespoons fresh basil, chiffonade
Directions
- Pre-heat oven to 375 degrees.
- On a walled baking sheet add chickpeas, oil, vinegar, sugar, oregano, basil, sea salt and red pepper flakes. Toss to coat.
- Roast until slightly crisp, 16-20 minutes. Remove from oven.
- Fill 4-quart pot with water and boil pasta according to directions. Drain and set aside.
- Meanwhile, in a large bowl, add vinegar oil, mustard, garlic powder, salt, red pepper flakes and whisk until uniform. Add pasta and toss to coat. Add bell pepper, olives, and onion and fold. Add chickpeas and fold in to coat. Add parmesan and fold to coat, reserving a few pinches for presentation. When serving top with parmesan and fresh basil.
- This dish can be served at room temperature or chilled.
Recipe Note
Pasta salad is perfect for enjoying in warmer weather, which is just on the horizon, and this nutrient-packed meatless pasta salad is full of flavor and doesn’t compromise on the cheese, starring Follow Your Heart’s shredded parmesan.
