So I featured this dish on my WIAW post about 3 weeks ago and said I would post the recipe soon…well here it is! Better late than never right? This Mediterranean Chickpea Pasta was delicious. And a super quick recipe to whip-up!
I ended up making it two weeks in a row because it was a great lunch option for me to take to work. Sometimes I ate it by itself, and sometimes I served it over a big bed of greens. Either way is very tasty!
This pasta is light and fresh. No heavy sauce to weigh things down, just simple and lovely on its own! A little balsamic vinegar and olive oil is all it needs.
Go gather your ingredients and make this pasta! I’m telling you it’s worth it :)
Mediterranean Chickpea Pasta Salad
Inspired by Jenna’s recipe on PBS Food
1 cup whole wheat macaroni noodles
1 can of chickpeas, drained and rinsed
1 6-oz. jar of quartered artichoke hearts (and its juices)
1/2 cup of kalamata olives, chopped
1 tsp of oregano
1/3 cup of sun dried tomatoes, chopped
1/8 tsp red pepper flakes
A pinch of sea salt
A splash of balsamic vinegar
To make this dish, begin by cooking the pasta according to package directions. While the pasta is cooking, chop the ingredients that need chopping and prep the rest of the ingredients (aka, take them out of the fridge or cupboard and have them ready to go on your counter)!
Once the pasta is done, drain it, then add the pasta to a large bowl.
Then add the rest of the ingredients to the bowl (including the oil from the artichoke jar) and stir to combine. Serve hot or cold and enjoy!
Looking forward to another Wire party tonight,