pea & chickpea pasta salad
Serves: serves 2 as a meal, 3-4 as a side
Ingredients
for the dressing:
- 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
toss together with:
- 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)
Instructions
- 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.
Notes
Roasting the chickpeas is a nice addition - cook in a pan over high heat with olive oil, salt & a little garlic. Set aside until ready to incorporate.
Recipe by Love and Lemons at https://dailycove.info/pea-chickpea-pasta-salad/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177