Spring Chickpea Pasta Salad


Spring Chickpea Pasta Salad

1 cup canned chickpeas, rinsed and drained
1 Tbsp extra virgin olive oil
1 clove garlic, peeled and sliced in half
1 tsp fresh rosemary, finely chopped
1 Tbsp fresh parsley, finely chopped
1/2 tsp salt
freshly ground black pepper

1 cup uncooked small pasta (such as tiny bowties/farfalline/small elbow macaroni/orzo)
1/2 cup cherry tomatoes
1/2 cup snowpeas
washed lettuce leaves
1 oz fresh goat cheese (or feta cheese)
Sliced or tulip-shaped radishes (optional)


Combine all the marinated chickpea ingredients and toss well. Let marinate, covered, in the refrigerator overnight or up to 4-5 days.

Cook the pasta in salted water. Add the snow peas at the last minute or two to cook them too.

While the pasta is cooking, cut the cherry tomatoes into quarters. Cut or crumble the goat cheese.

Drain the pasta well, and take out the snow peas. Slice the snow peas into slivers.

Toss the still hot pasta with the marinated chickpeas, including the marinade (take out the raw garlic). Add the tomatoes and toss more. Since the pasta is warm, it will slightly ‘cook’ the tomatoes, making a sort of sauce. Add the cheese and the snow peas, and taste to see if you need to add any seasoning (a little extra grind of pepper may be needed). Let cool completely. (Putting it into a metal tray or bowl will help to cool it down faster.)

Make sure the lettuce leaves are completely dry (pat dry if needed with kitchen or paper towels) and line your bento box. Add the pasta salad and the optional radishes.

Nutrition Facts

Serving Size:2


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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