Chickpea, Tomato, and Feta Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 25 to 30 minutes
- Servings: 6
- Course: Side Dish
Chickpeas roasted in olive oil, salt, and cayenne pepper lends crunchy texture, flavor, and protein to pasta salad. Add the chickpeas right before serving to maintain their crispiness.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
To make ahead, prepare through step 3. Cover and chill for 2 to 24 hours. Top with cheese and Spicy Roasted Chickpeas just before serving.
Ingredients
- 8 ounces ditalini or small elbow pasta
- 2 cups heirloom or red cherry tomatoes, halved
- 2 cups chopped cucumber (about 1 large)
- 1 shallot, thinly sliced (2 tablespoons)
- 1/3 cup olive oil
- 1 lemon
- 2 tablespoons finely chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese (4 ounces)
- Spicy Roasted Chickpeas (below)
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
Cook pasta according to package directions; drain. Rinse under cold running water to cool quickly; drain again.
Step 2
Transfer cooked pasta to a large bowl. Stir in tomatoes, cucumber, and shallot.
Step 3
In a screw-top jar, combine oil, the zest and juice of the lemon, oregano, salt, and pepper. Cover and shake well. Drizzle dressing over pasta mixture; toss gently to coat.
Step 4
To serve, sprinkle salad with cheese and Spicy Roasted Chickpeas.
Spicy Roasted Chickpeas
Preheat oven to 450°F. In a medium bowl, combine 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained; 3 tablespoons olive oil; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Spread garbanzo beans in an even layer in the prepared pan. Roast 25 to 30 minutes, or until garbanzo beans are browned and crisp. Cool 5 minutes. Store in an airtight container if not using immediately.
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