Description

A refreshing and flavorful pasta salad featuring marinated chickpeas, herbs, and lemon zest. Perfect for lunch, this dish is versatile and easy to make ahead. Ideal for busy meals or casual get-togethers.

Ingredients

14-ounce can chickpeas, drained and rinsed
1/4 cup olive oil
1 clove garlic, grated or crushed into a paste
1 tablespoon lemon juice
1 teaspoon salt
8 ounces farfalle pasta
1/4 cup olive oil, as needed
Zest and juice of 1 lemon
1/2 cup finely chopped parsley and basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

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Instructions

In a bowl, combine the drained chickpeas with 1/4 cup olive oil, garlic, lemon juice, and 1 teaspoon salt. Stir until well coated. Marinate for at least 8 hours, ideally overnight in the refrigerator.
Cook the farfalle pasta according to the package directions until al dente. Drain well.
Transfer the hot pasta to a large bowl and combine with the marinated chickpeas. Toss gently and let sit for a few minutes to allow the flavors to meld.
Add additional olive oil as needed and toss again. Mix in the lemon zest, lemon juice, parsley, basil, and Parmesan cheese. Season with salt and pepper to taste.

Notes

For best flavor, marinate chickpeas overnight. Store leftovers chilled in an airtight container for up to 3 days. This dish can be served warm, cold, or at room temperature.

Prep Time: 15
Cook Time: 10
Category: Lunch
Method: Mixing
Cuisine: Mediterranean