Double-Chickpea Pasta Salad
2
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
This protein- and fiber-rich salad is a great make-ahead option, as the flavours only get better the longer the salad sits; you can toss it together up to two days in advance. The chickpea pasta and canned chickpeas offer nutty undertones, while canned artichoke hearts, capers, and a perky vinaigrette provide briny high notes.
Ingredients
Cooked chickpea pasta
8 oz, rotini-variety
Red wine vinegar
¼ cup(s)
Olive oil
2 tbsp(s)
Dijon mustard
1 tbsp(s)
Kosher salt
1 tsp(s)
Crushed red pepper flakes
½ tsp(s)
Canned drained chickpeas
15 oz, rinsed
Grape tomatoes
1 cup(s), halved
Shredded carrots
1 cup(s)
Fresh parsley
⅔ cup(s), leaves
Capers
¼ cup(s)
Canned artichoke hearts without oil
14 oz, drained and quartered
