This light and tasty Chickpea Pasta Salad combines chickpeas, pasta, green peppers, cucumbers, tomatoes and onions, it makes a great side dish to any meal!
Now that Spring is here and the weather has started to turn for warmer temperatures I thought it was the perfect time to share a nice pasta salad you can have as a light lunch or serve along side your next grilled dinner.
Chickpea Pasta Salad
- 16 oz sea shell pasta cooked according to box directions
- One 15 ounce can of chickpeas drained and rinsed
- 1/2 cup tomato diced
- 1/2 cup cucumber diced
- 1/4 cup green pepper diced
- 1/4 cup onion diced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 ounce packet of Italian dressing mix
In a large bowl combine the pasta, chickpeas, tomato, cucumber, green pepper, onion.
In a small mixing bowl whisk together the olive oil, red wine vinegar and Italian dressing mix.
Pour the dressing mixture over the pasta salad and toss well to coat evenly.
Refrigerate for 30 minutes and then serve.
Store remaining salad in an airtight container in the refrigerator for up to 5 days.
Love a good pasta salad, try one of these recipes soon: