Crispy Chickpea Pasta Salad
30 April –
This Crispy Chickpea Pasta Salad is one of those dishes that hits the balance between fresh and satisfying—layered with texture, color, and plenty of flavor. Roasted chickpeas add a warm, crunchy element that plays off tender pasta and crisp vegetables, all brought together with a bright, herby dressing. It’s simple enough to make anytime, but feels a little more thoughtful once it’s all tossed together.
The chickpeas roast until golden and crisp while the pasta cooks, and everything gets combined with chopped vegetables and a light dressing that ties it all together. It’s the kind of recipe that holds up well, making it just as good for a make-ahead lunch as it is for an easy dinner. Check out Shea’s new cookbook for more recipes—and try this one below tonight!
Watch the full webisode here.
Yields: 12 servings | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Ingredients
Pecorino Vinaigrette
1/3 cup extra-virgin olive oil
½ cup finely grated pecorino Romano
2 tablespoons white wine vinegar
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Salad & Assembly
1 (15-ounce) can chickpeas
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
½ teaspoon kosher salt, plus more for salting the pasta water
1 pound fusilli
1/3 cup sundried tomatoes in oil, drained
½ cup loosely packed basil
1 large avocado
1 small bulb fennel, about 1 cup loosely packed when sliced
10 ounces Sungold or cherry tomatoes
Method
01
Make the dressing by combining all ingredients in a large bowl (big enough for the entire pasta salad). Whisk thoroughly to combine, then set aside until ready to use.
02
Preheat the oven to 400 degrees Fahrenheit. Drain and rinse the chickpeas, then pat dry. Toss the chickpeas with the olive oil, garlic powder, and salt on an 18 x 13-inch sheet pan and spread them in a single layer.
03
Transfer the chickpeas to the oven and roast until crispy and golden, about 30 to 35 minutes. Remove from the oven and let cool.
04
Meanwhile, boil the fusilli. Fill a large pot with water and salt heavily. Place over high heat to boil. Once boiling, add the pasta and cook according to package directions until just past al-dente.
05
Drain the fusilli (do not rinse) and let the pasta cool to room temperature. To do this quickly, transfer the pasta to a sheet pan.
06
While the pasta cools, roughly chop the sundried tomatoes and basil. Dice the avocado, thinly slice the fennel, and halve the tomatoes. Place all the ingredients in a large bowl with the dressing.
07
Add the cooled fusilli pasta and crispy chickpeas to the bowl. Toss to combine. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
You May Also Like
