Monday, October 25, 2010

monday meals: chickpea pasta salad

this recipe is the result of a late afternoon trip to the grocery store sans shopping list, and me trying to throw random things together with what i already had at home. it ended up making a lot of food - i ate off it for a week, which made it that much cheaper.

the ingredients in this can easily be altered, which i think makes it even better. throw in whatever you have lying around the house. for example, i think peas and water chestnuts would be awesome, but i didn't have any.

1 15-oz package of whole wheat pasta (i used rotini)
1 can of chickpeas
2 tbs olive oil
1 tsp basil
1 tsp oregano
salt to taste
1/2 c black olives, chopped
1/3 c raisins
1/3 c sliced almonds
1/4 c apple cider vinegar
balsamic vinaigrette

cook the pasta according to directions on package. meanwhile, heat the olive oil in a pan over medium heat. drain the can of chickpeas, and sautee with the salt, basil, and oregano for 20 minutes. when the pasta is done, drain the water and pour the pasta into a large bowl. mix in the chickpeas, olives, raisins, almonds, and apple cider vinegar. chill over night.

just before serving, add in a bit of balsamic vinaigrette for some extra flavor.

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