Ingredients
- 8 ounces dried chickpeas (garbanzo beans), soaked in water for several hours or 1- 15oz can of garbanzo beans, rinsed and drained
- 1-2 tablespoons salt to cook the beans
- 4 ounces ditalini, pennette, or other small salad-style pasta
- 6 ounces feta cheese, crumbled coarsely
- Grated zest of 2 limes
- Juice of 2 limes
- 3 celery stalks, trimmed and cut into small dice
- 6 scallions, white and green parts, trimmed and very thinly sliced
- 1/2 cup pitted green olives, preferably Picholine, chopped
- 1/3 cup extra virgin olive oil, plus more as needed
- 2 tablespoons snipped chives
- 1 tablespoon minced Italian parsley
- Black pepper (in a mill)
How to Make
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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!
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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.
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Step 3: Add the feta, lime zest, and half of the lime juice and toss gently.
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Step 4: Add the celery, scallions, green olives, and olive oil and toss again.
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Step 5: Taste for acid balance and add the remaining lime juice or a splash more olive oil as needed.
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Step 6: Add the chives and parsley.
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Step 7: Add several very generous turns of black pepper, taste and correct for salt.
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Step 8: Serve at room temperature, add several turns of black pepper, taste and correct for salt.
We hope you enjoy this recipe!
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