Lemon Herb Pasta Salad with Marinated Chickpeas
Ingredients
- 14 ounce 14 ounce chickpeas one can , drained and rinsed (DeLallo)
- 1/4 1/4 olive oil
- 1 garlic clove , grated or crushed into a paste
- lemon juice a generous squeeze of
- 1 teaspoon 1 teaspoon salt
- 8 8 farfalle pasta (DeLallo)
- 1/4 1/4 olive oil (as needed) (DeLallo)
- lemon juice and zest of one
- 1/2 1/2 parsleybasil finely chopped and
- saltpepper and to taste
- 1/2 1/2 Parmesan cheese freshly grated
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Instructions
- Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don’t have the time, just let it all hang out while you prep the rest of the pasta. It’s all good.
- Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.
- Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn’t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!
Source
Original recipe: View Original
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