Chickpea Pasta Salad | Hailee Catalano Recipes
Chickpea Pasta Salad with feta, marinated artichokes, and sundried tomatoes, dressed with lemon and olive oil. Perfect for summer get-togethers! @haileecatalano
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 8 oz annelini pasta (or desired shape, cooked and fully cooled)
- 3 small seedless cucumbers (small diced)
- 4 oz feta cheese (crumbled)
- 1 (15oz) can garbanzo beans (drained and rinsed)
- ½ cup chopped marinated artichoke hearts
- ½ cup sliced green castelvetrano olives
- ½ cup sliced sundried tomatoes
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 3 scallions (tops and bottoms thinly sliced)
- 1 Tbsp honey
- 1 tsp dijon mustard
- 3 Tbsp red wine vinegar
- Zest of one lemon
- 2 Tbsp lemon juice
- ½ cup olive oil
- ½ tsp kosher salt
- ½ tsp fresh black pepper
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