Chickpea, Bell Pepper and Olive Pasta Salad
An easy, pantry-friendly Mediterranean inspried recipe for pasta salad with olives, chickpeas, bell peppers, kale and carrots.
Servings 4 people
Ingredients
- 1 small package pasta I used gluten free chickpea/quinoa pasta here
- 3 bell peppers, diced
- 2-3 carrots, diced
- 1 can olives (diced or whole)
- 2 cans chickpeas (~ 25 ounces); 1 can would work too
- ¼ cup olive oil; more to taste
- ½ tsp salt; more to taste
- fresh cracked pepper
- ½ tsp each dried basil, oregano, parsley; fresh would be great too
Instructions
- Cook pasta according to package. While pasta is cooking, dice any veggies if you haven't done so already.
- Drain pasta, reserving about ½ cup of pasta water to use for sauce (if desired).
- Toss in the veggies, chickpeas and olives immediately, stirring to combine (this should warm everything up). Add in the olive oil, herbs, salt and pepper and combine. Add more olive oil and/or a bit of pasta water if the mixture looks (e.g., if it's a big box of pasta0.
- Serve on its own or on top of a bed of lettuce/kale like we did! Bon appetit!