Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing.
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Stir it up
When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
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Ingredients
- 3/4 lb (3 1/3 cups/830 mL) chickpea penne or rotini pasta
- 1/2 cup (125 mL) thinly sliced red onion
- 1/3 cup (80 mL) sliced Kalamata olives
- 1/2 cup (125 mL) sliced sun-dried tomatoes
- 1 cup (250 mL) marinated artichoke hearts
- 1 cup (250 mL) sliced roasted red pepper
- 1 cup (250 mL) chopped parsley
- 3/4 cup (180 mL) crumbled feta (optional)
- 3/4 cup (180 mL) prepared hummus
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Directions
1
In large pot of salted boiling water, prepare pasta according to package directions. Drain pasta, rinse with cold water, and drain again.
2
Return pasta to pot and gently stir in onion, olives, sun-dried tomatoes, artichoke hearts, roasted red pepper, parsley, and feta if using.
3
In small bowl, whisk together hummus, olive oil, lemon zest, lemon juice, salt, and pepper. Toss hummus dressing with pasta salad.
Make ahead: The salad can be made up to 3 days in advance if kept chilled.
Per serving:
- saturated fat2g
- trans fat0g
- sugars12g
- fibre17g