desserts
Pea & Chickpea Pasta Salad
This has been a favorite lately. I’ve made it countless times before I even thought of posting it here. It’s too easy… the ingredient list is short, and you likely already have these these things on hand.
Ingredients
- 2-3 tablespoons olive oil
- juice & zest of one lemon
- ½ to 1 teaspoon dijon mustard (I like this brand)
- pinch of red pepper flakes
- 1 smashed clove of garlic
- salt & pepper
- 1 cup dried pasta, I like Jovial's brown rice (plus reserve some pasta water)
- ¼ cup chickpeas, cooked and drained
- ¼ cup peas
- ¼ cup chopped or crumbled feta
- a few handfuls of fresh leafy herbs (parsley, basil, tarragon or mint are all good choices)
Directions
- In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
- Cook your pasta in salty water until al dente. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
- Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.
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