Chickpea, Green Olive and Feta Pasta Salad
"An out of the ordinary salad. To make it a meal, add a protein, such as flaked tuna, shredded chicken breast or smoked trout. Or any protein you like. (Cooking time does not include cooking dried garbanzo beans, since you may choose to use canned beans.)"
Ingredients
Nutritional
- Serving Size: 1 (206.3 g)
- Calories 325.2
- Total Fat - 28 g
- Saturated Fat - 8.1 g
- Cholesterol - 31.1 mg
- Sodium - 2223.6 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.8 g
- Sugars - 2 g
- Protein - 15.3 g
- Calcium - 430.4 mg
- Iron - 0.5 mg
- Vitamin C - 11.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Drain the chickpeas, put them into a heavy saucepan, cover with water by 2 inches, add a tablespoon or so of salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the chickpeas are completely tender, about 45 minutes. Alternately, cook the chickpeas in a pressure cooker, according to the manufacturer’s instructions. Drain, rinse in cool water and drain thoroughly. Transfer to a wide shallow serving bowl and let cool to room temperature. Or rinse and drain the canned ones!
Step 2
Cook the pasta in boiling salted water according to package direction until it is just tender. Drain, rinse in cool water, drain thoroughly and toss with the chickpeas.
Step 3
Add the feta, lime zest, and half of the lime juice and toss gently.
Step 4
Add the celery, scallions, green olives, and olive oil and toss again.
Step 5
Taste for acid balance and add the remaining lime juice or a splash more olive oil as needed.
Step 6
Add the chives and parsley.
Step 7
Add several very generous turns of black pepper, taste and correct for salt.
Step 8
Serve at room temperature, add several turns of black pepper, taste and correct for salt.
Tips
No special items needed.