Tuesday, April 16, 2013

greek chickpea pasta salad

Today I want to show you guys a new lunch favorite.  I made this light and delicious greek chickpea pasta salad on Sunday night, and I plan to munch on it every day this week.  I originally found this recipe at one of my favorite spots, eatliverun, and it came out tasting great.  Here's how to make it!

Greek Chickpea Pasta Salad



Ingredients:
1 cup dry pasta (I used rotini)
  • ¾ cup chickpeas, drained and rinsed
  • 1 6-oz jar quartered artichoke hearts
  • ½ cup chopped olives
  • 1 tsp dried oregano
  • 4 sun-dried tomatoes, chopped
  • ½ cup crumbled feta cheese
  • 1/8 tsp red pepper flakes
  • 1/8 tsp black pepper
  • pinch of sea salt

  • Directions:
    1) Cook you pasta according to package directions (mine went in the pool for 10 minutes).  Drain the pasta and set aside to let it cool.

2) In a big bowl, mix together the chickpeas, artichoke hearts, chopped olives, oregano, sun-dried tomatoes, feta cheese, red pepper flakes, salt, and pepper.


3) Stir in the cooled pasta.


Viola!  This stuff is literally as easy as 1, 2, 3!  Like I said, it's great for a light lunch or as a side dish for a summer potluck or picnic.  I'm linking up for taste of tuesday with Jessica and Ashley.  Won't you come and join us?!

8 comments:

  1. YUMMM! I love these types of "salads" because they are perfect to take for lunch! Glad you linked up with us!

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    1. Thanks, Ashley! Happy Tuesday :)

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  2. yum that looks delish! Great job!

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    1. Thanks! Glad you stopped by the blog!

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  3. Replies
    1. It really is good! The perfect thing for lunch!

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  4. Ooooh! This is so my speed! I don't like olives though (blech!) but I can easily sub those out for something more tasty (bell peppers!) Love this - thanks for posting the recipe!

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    1. Yay! I'm glad I made something Amy friendly. This usually doesn't happen because Austin is a mega meat eater, ha. I hope you like it!

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