Pasta Chickpea Salad

This recipe was my grandmother’s, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Original recipe makes 6 servings

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
1/2 cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
salt and pepper to taste

PREP

15 mins
COOK

35 mins
READY IN

14 hrs

Directions

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.