Ingredients
Marinated Chickpeas
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1 clove garlic, grated or crushed into a paste
- A generous squeeze of lemon juice
- 1 teaspoon salt
Pasta Salad
- 8 ounces farfalle pasta
- 1/4 cup olive oil (as needed)
- Juice and zest of one lemon
- 1/2 cup finely chopped parsley and basil
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare Marinated Chickpeas: In a shallow bowl, combine drained and rinsed chickpeas with 1/4 cup olive oil, grated garlic, lemon juice, and salt. Mix well and allow to marinate for at least 8 hours or overnight for the best flavor. If short on time, you can marinate while prepping the pasta.
- Cook Pasta: Cook the farfalle pasta according to the package instructions until al dente. Drain well.
- Toss Pasta with Chickpeas: While the pasta is still hot, toss it together with the marinated chickpeas, allowing the flavors to meld and the pasta to cool slightly.
- Add Dressing and Herbs: Drizzle additional olive oil as needed, then add the fresh lemon juice and zest along with the finely chopped parsley and basil. Season the salad with salt and pepper to taste, mixing gently.
- Add Parmesan Cheese: Sprinkle freshly grated Parmesan cheese on top last to prevent it from melting completely. Mix lightly if desired.
- Serve: Enjoy the salad warm, cold, or at room temperature. Garnish with extra lemon wedges, Parmesan, and herbs as preferred.
Notes
- For best flavor, marinate the chickpeas overnight.
- Use freshly grated Parmesan for the best taste and texture.
- Farfallle pasta holds the dressing well, but you can substitute with other short pasta shapes.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Add a pinch of red pepper flakes for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
