Greek Chickpea Salad Serves 4. About 25 minutes INGREDIENTS 8 ounce box pasta (see Chef Tips) 15 ounce can chickpeas, rinse and drain ½ cup red onion, finely diced 2 medium bell peppers, diced (red, yellow, orange, or green ) 1 ½ cups cherry tomatoes, halved 1 ½ cups cucumber, seeded and diced ¾ cup Kalamata olives - rinsed, drained, and chopped ¼ cup parsley, roughly chopped 4 tablespoons fresh oregano, finely chopped ¾ cup Feta cheese (optional)
DRESSING 1/3 cup extra virgin olive oil 1 - 2 teaspoons red wine vinegar 2 teaspoons shallot or chive, finely chopped ½ teaspoon Dijon mustard Salt and pepper to taste MAKE THE DRESSING Combine all ingredients in a bowl and whisk together or put in a jar with a lid and shake to combine. Allow to stand at room temperature for 20 minutes for the flavors to blend.
DIRECTIONS Bring a large pot of water to a bowl and cook the pasta as directed on the box.
Combine cooked pasta and all the prepared vegetables, chickpeas, and fresh herbs in a large bowl. Add the dressing (be liberal, the pasta will soak it up) and sprinkle with feta cheese. Can be served immediately or held in the refrigerator for 2 to 3 days. (Suggest bringing back up to room temperature before serving.) CHEFS TIPS Suggested healthy pasta noodle options: • Community Grains - 100% Whole Grain, Whole Wheat Pasta • Banza Chickpea Pasta California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer J Pinot Gris, California - $20 “Opens with fragrant aromas of citrus, stone fruit, and white florals. Fruit forward and layered, notes of ripe pear, apricot, white peach and lime on the palate blend with hints of river rock and honey suckle before a crisp finish” Cruse Wine Company Monkey Jacket, California - $25 Blend of Valdigué, Carignan, Syrah, and Red Field “ The result is a fruity concoction of strawberry, red cherry, plum, black currant, and blackberry that’s dry and spicy on the palate.”
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