As the summer heat lingers, finding a cool and refreshing meal becomes essential. This Chickpea Pasta Salad is the perfect dish to enjoy during the final days of summer. It's packed with vibrant veggies, hearty chickpeas, and a tangy, flavorful dressing. Not only is it delicious, but it's also easy to make and perfect for a quick lunch or a light dinner. Let's dive into the recipe!
Ingredients:
For the Salad:
- 8 ounces short pasta (rotini, fusilli, or farfalle)
- 1 can (15 ounces) chickpeas or 1½ cups cooked chickpeas
- 1½ cups cherry tomatoes, halved
- 1½ cups cucumber, diced
- ½ cup Kalamata olives or black olives
- ½ packed cup sun-dried tomatoes preserved in oil, drained and chopped
- ⅓ cup red onion, chopped
- ½ cup corn (canned or frozen; if frozen, boil it first)
- ½ cup parsley, finely chopped
- 1 large avocado, diced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice or apple cider vinegar
- 2 tablespoons mustard (American or Dijon)
- 1½ tablespoons maple syrup or honey
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Instructions:
- Prepare the Dressing: In a medium bowl, combine the extra virgin olive oil, lemon juice (or apple cider vinegar), mustard, maple syrup (or honey), dried oregano, garlic powder, salt, and black pepper. Whisk these ingredients together until they form a smooth, emulsified dressing. Add the drained and rinsed chickpeas to the dressing and stir well. Set aside to let the chickpeas marinate while you prepare the rest of the salad.
- Cook the Pasta: Bring a large pot of salted water to a boil (using about 2 quarts of water and 1 tablespoon of sea salt). Cook the pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water for about 10 seconds to stop the cooking process. This step helps prevent the pasta from becoming too soft. Shake off excess water and transfer the pasta to a large mixing bowl.
- Combine the Ingredients: To the bowl with the pasta, add the cherry tomatoes, cucumber, olives, sun-dried tomatoes, red onion, corn, parsley, and avocado. Pour the marinated chickpeas and dressing over the salad and mix everything thoroughly. Ensure that the dressing coats all the ingredients evenly.
Enjoy Your Refreshing Salad!
This Chickpea Pasta Salad is not only colorful and vibrant but also packed with nutrients and flavors. It's perfect for picnics, potlucks, or a simple meal at home. The combination of fresh vegetables, creamy avocado, and tangy dressing makes it a delightful and satisfying dish. Enjoy this salad chilled, and relish the flavors of summer in every bite!
