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pasta salad with roasted chickpeas

pasta saladI’ve had this package of multicolor farfalle (Italian for butterfly) pasta for weeks now and every time I open the pantry door, there it is, waiting for me to do something with it.

  The colors of the butterfly pasta are all natural using beetroot, spinach, turmeric, paprika and black squid ink.  I wanted something special to salute this gorgeous pasta with and wasn’t quite sure what.  The can of chickpeas in my pantry sparked an idea.  I have, for longest time, wanted to try roasting chickpeas and somehow the two would come together.  We’ve been enjoying and basking in the glorious days of summer with the mercury topping the charts.  No time to be inside.

Serves 2
2 large handfuls of farfalle (butterfly) pasta
12 asparagus, grilled
1 container of grape or cherry tomatoes, halved
2 generous handfuls of rocket (arugula)
1 can chickpeas, drained and rinsed
1 tablespoon all-purpose spice rub
handful basil leaves, chopped
olive oil
sea salt and freshly ground black pepper

Preheat oven to 400f.

On a large rimmed baking sheet add sliced tomatoes on one half and the other with chickpeas. Add a splash of olive oil to the tomatoes and chickpeas. Sprinkle chickpeas with the spice rub. Season tomatoes with sea salt and pepper. Roast in the oven 30 to 40 minutes or until chickpeas are crisp. Remove from oven and allow to cool to room temperature.

farfalle pastaCook pasta according to packet instructions, drain and allow to cool a bit.

Use half the roasted tomatoes to make a quick sauce using a hand blender.  In a container add half of the tomatoes with a splash of olive oil, 1 tablespoon of water and whiz until blended.  If too thick, add a bit more water.  Toss the pasta with the tomato sauce until lightly coated.

To build the salad, start with rocket, then asparagus, basil, roasted tomatoes and top with the dressed pasta.  If you have any sauce leftover, drizzle on top.  Sprinkle roasted chickpeas and season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  Look at the gorgeous colored pasta.  Sadly, though, their color faded slightly when cooked.  You won’t use all of the chickpeas for this salad so use them to snack on.  If you don’t want to make a tomato sauce for the pasta you can lightly dress the salad with olive oil and your favorite vinegar.  Enjoy!

pasta salad with roasted chickpeas
 
Prep time
20 mins

Cook time
40 mins

Total time
1 hour

 

Author: The Culinary Chase
Recipe type: salad
Serves: 2

Ingredients
  • 2 large handfuls of farfalle (butterfly) pasta
  • 12 asparagus, grilled
  • 1 container of grape or cherry tomatoes, halved
  • 2 generous handfuls of rocket (arugula)
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon all-purpose spice rub
  • handful basil leaves, chopped
  • olive oil
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400f.
  2. On a large rimmed baking sheet add sliced tomatoes on one half and the other with chickpeas. Add a splash of olive oil to the tomatoes and chickpeas. Sprinkle chickpeas with the spice rub. Season tomatoes with sea salt and pepper. Roast in the oven 30 to 40 minutes or until chickpeas are crisp. Remove from oven and allow to cool to room temperature.
  3. Cook pasta according to packet instructions, drain and allow to cool a bit.
  4. Use half the roasted tomatoes to make a quick sauce using a hand blender. In a container add half of the tomatoes with a splash of olive oil, 1 tablespoon of water and whiz until blended. If too thick, add a bit more water. Toss the pasta with the tomato sauce until lightly coated.
  5. To build the salad, start with rocket, then asparagus, basil, roasted tomatoes and top with the dressed pasta. If you have any sauce leftover, drizzle on top. Sprinkle roasted chickpeas and season with sea salt and freshly ground black pepper.
Notes
The Culinary Chase’s Note: Look at the gorgeous colored pasta. Sadly, though, their color faded slightly when cooked. You won’t use all of the chickpeas for this salad so use them to snack on. If you don’t want to make a tomato sauce for the pasta you can lightly dress the salad with olive oil and your favorite vinegar. Enjoy!

 

The post pasta salad with roasted chickpeas appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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