Ingredients
6
6 servings
- •1 (16 ounce) package rotelle pasta
- •2 tablespoons extra virgin olive oil
- •0.5 cup chopped oil-cured olives
- •2 tablespoons minced fresh oregano
- •2 tablespoons chopped fresh parsley
- •1 bunch green onions, chopped
- •1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- •0.25 cup red wine vinegar
- •0.5 cup grated Parmesan cheese
- •salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
- As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
- Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
- When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Nutritional Facts
Per 6 servings
- Calories: 424
- Carbohydrate: 69g
- Fat: 10g
- Fiber: 6g
- Protein: 16g
- Sugar: 3g
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