Chick Pea and Pasta Salad—just the right kick

Chick peas are a great source of protein and who doesn’t love pasta salads? I thought chick peas were essentially flavourless, but they add the perfect tasty kick to this simple whole grain dish.

So simple, so savoury! (Photo courtesy of iStock)

Ingredients

  • 1 cup chick peas, dry (or canned, but dried is healthier and better for the environment)
  • 1/2 stalk of celery
  • 100 g whole wheat pasta of your choice (fusilli, penne, go wild!)
  • 3 strips of green pepper, chopped
  • 1/2 tablespoon extra-virgin olive oil Tuscan Italian dressing (Kraft)
  • salt, to taste

Directions

  1. Rinse one cup of dry chick peas and place in a pot, then fill with water. The water should be about an inch higher than the chick peas. Cover and let soak overnight.
  2. Dump the water and rinse the chick peas. Add half a stalk of celery and fill the pot with water again.
  3. Boil the chick peas for 1 to 1.5 hours, until tender. Add salt to taste. When the chick peas are done cooking, they will have grown to double their original size (so now we have two cups!).
  4. Remove the celery and let the chick peas cool. Then add 2 tablespoons of extra-virgin olive oil and refrigerate the chick peas. They make a great addition to any salad!
  5. Boil water. At boiling point, add whole grain pasta and cook following the directions on the pasta package.
  6. Let pasta cool. Chop green peppers.
  7. Then mix peppers, pasta, 1/2 cup chickpeas and 1/2 tablespoon of salad dressing. Delish!

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