Chickpea Macaroni Salad recipe

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Ingredients

1 cup macaroni
1 (19 ounce) can chickpeas (garbanzo beans), drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
½ teaspoon ground black pepper
½ cup olive oil
¼ cup fresh lemon juice

Nutrition Info

459 calories
carbohydrate: 42.1 g
cholesterol: 25.2 mg
fat: 28 g
fiber: 6.7 g
protein: 12 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1186.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.

  2. Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.

  3. Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.

Recipe Yield

6 servings

Recipe Note

This Greek-style pasta salad would also be good tossed with fresh avocado and mint.

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