Chickpea Pasta Salad

Chickpea Pasta SaladOver this years Holy Week I experimented with some vegetarian ingredients to create new recipes for my week of lent. Thankfully all of my experiments went well. Here is one of my experiments that I probably should have shared with you last week but with making of the Tsoureki and other Holy Week events I really didn’t get a chance to post this recipe. My Chickpea Pasta Salad is full of wholesome vegetables to complement the hearty chickpeas and comforting pasta. This simple and filling pasta salad is not only for Lenten Week but can be enjoyed anytime of the year. Perhaps this will be the pasta salad you share at your next family gathering or bbq party.

1 cup chopped baby carrots

2 celery stalks, diced

1/2 cucumber, diced

2 tomatoes, diced

1 red onion, diced

1 red pepper, diced

1/2 package of macaroni pasta

2 tbsp olive oil

1 tsp apple cider vinegar

juice of 1 lemon

1/2 tbsp oregano

1/2 tbsp basil

1 tsp mustard seed

salt

pepper

1 can of chickpeas, drained and rinsed

* 100 g of crumbled feta

1. Boil the macaroni for 8 minutes. Drain and place in a large mixing bowl.

2. Add all the vegetables and chickpeas to the macaroni. Stir gently.

3. In a small mixing bowl prepare the dressing. Stir together the olive oil, apple cider vinegar, lemon juice, oregano, basil and mustard seed. Pour into the pasta salad and toss until the contents are well dressed. Season with salt and pepper.

4. If you want to add more texture and flavour crumble some feta as I did for my husband.

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