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Chickpea, Green Olive and Feta Pasta Salad

Created by Linky on February 29, 2024

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

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.