Chickpea Pasta Salad
Chilled pasta tossed with roasted chickpeas, cherry tomatoes, cucumber, and tangy vinaigrette.
Ingredients (serves 4)
- 1 pound pasta
- 1 can chickpeas
- 2 cups cherry tomatoes
- 1 cucumber
- 0.5 cup red onion
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- Salt and black pepper
- Fresh basil
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Cook pasta according to package directions. Drain and rinse with cold water.
- 2
Drain and dry chickpeas. Toss with 1 tablespoon olive oil, salt, and pepper. Roast at 400°F for 15 minutes.
- 3
While chickpeas roast, halve cherry tomatoes, dice cucumber, and finely dice red onion.
- 4
Whisk together 0.25 cup olive oil, balsamic vinegar, minced garlic, salt, and pepper for the dressing.
- 5
Combine cooled pasta, roasted chickpeas, tomatoes, cucumber, and onion in a large bowl. Pour dressing over and toss well.
- 6
Tear fresh basil and sprinkle over salad before serving.
