Greek chickpea pasta salad

Life-in-the-South-ICON

Recipe

0
Prep Time
0
Cook Time
Serves 4
4 - 6 People
Difficulty  0
Beginner

Ingredients

  • LSF gluten free fusilli corn pasta
  • 1/3 cup green olives
  • 1 1/2 cups cherry tomatoes
  • 3/4 cup diced cucumber
  • 3/4 cup cooked chickpeas 
  • 1/2 cup vegan feta
  • Fresh basil
    Dressing
  • 1/4 LSF olive oil
  • 1/4 cup red wine vinegar
  • 1/2 fresh Italian parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh basil
  • 1-2 tbsp honey
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Method

1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives.

2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil.

3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta.

4. Serve the salad with fresh basil. 

Life-in-the-South-ICON