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Nutrition Facts
Serving Size 1 (177g) Recipe makes 10 servings The following items or measurements are not included below: red wine vinegar
Calories 357
Calories from Fat 78		(22%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 724mg		30%
Potassium 353mg		10%
Total Carbohydrate 61.4g		20%
	Dietary Fiber 10.2g	40%
	Sugars 0.4g
Protein 10.0g		20%
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Sheila's Chickpea and Pasta Salad

Recipe #183473 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mabers
Aug 28, 2006

From an old newspaper clipping. I am writing the recipe as it appeared, and have always made this amount, but I suppose it could be halved easily. I really have no idea how many it serves....have always taken it to a buffet dinner as a side dish. The recipe states 10 main course servings.

SERVES 10 (change servings and units)

Ingredients

1/4 cup red wine vinegar
1-2 garlic cloves, chopped
3 tablespoons olive oil
4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
3/4 cup Italian parsley, chopped
1/4 cup pitted green olives, chopped
1/4 cup black olives, chopped
2 (19 ounce) cans chickpeas, drained and rinsed
1-2 teaspoon salt
fresh ground black pepper
1 lb penne or farfalle pasta
1/2-1 cup feta cheese, crumbled

Directions

1
Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
2
Toss with chickpeas.
3
Season with salt and pepper.
4
Marinate 30 minutes.
5
Cook pasta to desired doneness. Drain.
6
Toss with chickpea mixture and feta cheese.
7
Check seasoning and add more vinegar or oil if needed.
8
Serve warm or at room temperature.