Roasted Garlic and Chickpea Pasta Salad

Roasted Garlic and Chickpea Pasta Salad

Maggie Jeninga Blog, Recipes Leave a Comment

This Roasted Garlic and Chickpea Pasta Salad is a combination of fresh and light summer produce with the robust and deep flavors of roasted garlic and chickpeas.

I, Maggie Jeninga, am a Pasta Salad Addict!!

I confess, I cannot hit up a salad bar, deli, or sandwich shop without getting a side of pasta salad. I do not discriminate, I love them all, creamy, vinegar based, pesto, any and all pasta salads are my friend!

Then it hit me one day, roasted chickpeas are a great snack and protein source, they taste amazing, are affordable and super simple to make. So why not throw some in my favorite dish with all the amazing summer produce that is lining the stores and markets??

The result was perfect depth and perfection, great to bring to a potluck or stay stored in your fridge for a quick side during the week.

The process of roasting is very simple, and it brings out the best flavors in both the garlic, and the chickpeas.

I place them both on the same baking sheet for less cleanup. The trick to the chickpeas is to make sure they are completely and totally DRY beforehand.

Then, using a dinner spoon, scoop out the seeds to the cucumber before dicing. This will make sure your pasta salad does not get too watery as it chills.

Combine everything in a large bowl, mix and chill! It is that easy.

This Roasted Garlic and Chickpea Pasta Salad works great for potlucks and picnics, it is Vegetarian and Vegan friendly, also naturally nut and dairy free! If you are trying to cover all your allergy basis you can certainly use a brown rice pasta to make it naturally gluten free as well.

As always, I love following along with all of you making my recipes so make sure to tag #maggiesfreshkitchen on social so I don’t miss any!

Still have questions? Feel free to comment below or email me at maggie@maggiesfreshkitchen.com

Love you guys,

Maggie XOXO

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Roasted Garlic and Chickpea Pasta Salad

Roasted Garlic and Chickpea Pasta Salad

Yields6 ServingsDifficultyBeginner

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 15 oz can chickpeas - rinsed and drained
 1 head garlic
 ¼ cup olive oil - plus more for drizzling
 2 tbsp red wine vinegar
 ½ lb Farfalle pasta
 1 medium cucumber - seeded and diced
 30 cherry tomatoes - halved
 3 tbsp fresh chopped basil
 salt and pepper

Directions

1

Preheat oven to 400 degrees. Slice the top of the head of garlic - leaving the paper and cloves in tact. Drizzle with a little olive oil and wrap in foil. Rinse and drain chickpeas - discarding any loose shells - transfer to a paper towel lined strainer and pat until completely dry. Transfer to baking sheet, drizzle with a little olive oil, salt and pepper. Place the garlic on the same sheet and roast 30 minutes. Remove from oven and let cool. Once cooled, pop the garlic cloves out of their paper shells and dice.

2

In the meantime cook the pasta according to package instructions, drain and rinse in cold water.

3

Mix together olive oil, red wine vinegar, salt and pepper and set aside

4

Combine everything in a large bowl: pasta, cucumber, tomatoes, basil, chickpeas, roasted garlic and dressing. And chill at least 1 hour before serving.

Ingredients

 15 oz can chickpeas - rinsed and drained
 1 head garlic
 ¼ cup olive oil - plus more for drizzling
 2 tbsp red wine vinegar
 ½ lb Farfalle pasta
 1 medium cucumber - seeded and diced
 30 cherry tomatoes - halved
 3 tbsp fresh chopped basil
 salt and pepper

Directions

1

Preheat oven to 400 degrees. Slice the top of the head of garlic - leaving the paper and cloves in tact. Drizzle with a little olive oil and wrap in foil. Rinse and drain chickpeas - discarding any loose shells - transfer to a paper towel lined strainer and pat until completely dry. Transfer to baking sheet, drizzle with a little olive oil, salt and pepper. Place the garlic on the same sheet and roast 30 minutes. Remove from oven and let cool. Once cooled, pop the garlic cloves out of their paper shells and dice.

2

In the meantime cook the pasta according to package instructions, drain and rinse in cold water.

3

Mix together olive oil, red wine vinegar, salt and pepper and set aside

4

Combine everything in a large bowl: pasta, cucumber, tomatoes, basil, chickpeas, roasted garlic and dressing. And chill at least 1 hour before serving.

Roasted Garlic and Chickpea Pasta Salad

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