Chickpea-on-Chickpea Pasta Salad Recipe

Name: Chickpea-on-Chickpea Pasta Salad Recipe
Ingredients: 1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved; 1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved; 0.5 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved; 1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved; 2 cups chickpeas, drained and rinsed; 1 cup goat cheese marinated in olive oil, drained; 1 cup pitted kalamata olives, drained; 0.5 cup red onion, diced; 1 tablespoon extra-virgin olive oil; 2 teaspoons ground saffron; 0.125 cup fresh lemon balm; 0.125 cup fresh basil leaves; 0.125 cup fresh parsley; 1 tablespoon chopped fresh thyme; 0.125 cup pine nuts; 1 (10.5 ounce) package chickpea fusilli

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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.

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Ingredients

1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
0.5 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
2 cups chickpeas, drained and rinsed
1 cup goat cheese marinated in olive oil, drained
1 cup pitted kalamata olives, drained
0.5 cup red onion, diced
1 tablespoon extra-virgin olive oil
2 teaspoons ground saffron
0.125 cup fresh lemon balm
0.125 cup fresh basil leaves
0.125 cup fresh parsley
1 tablespoon chopped fresh thyme
0.125 cup pine nuts
1 (10.5 ounce) package chickpea fusilli