Fusilli and Chickpea Salad Recipe
You will find various salads that are made with chickpeas but it’s hard to match the taste of Fusilli and Chickpea Salad – simply because of its delectable taste and richness to satisfy hunger. In addition to this Fusilli and Chickpea Salad is not too difficult to cook. You just need all the ingredients that go into this salad and then follow the method that are given in this guide to make Fusilli and Chickpea Salad and it will be ready in less than an hour. However, for better taste it is suggested that you refrigerate it overnight. For complete instructions see the recipe of Fusilli and Chickpea Salad and relish it.
Preparation Time: 50 minutes
Refrigeration Time: Overnight (option)
Serving Size: 6
Utensils: Large Pot, Large Frying Pan & Large Bowl
Ingredients:
– 1 (500g) pack fusilli pasta
– 2 tablespoons extra virgin olive oil
– 75g (3 oz) oil-cured olives, pitted and chopped
– handful minced fresh oregano
– handful chopped fresh parsley
– 1 bunch spring onions, chopped
– 1 (400g) tin chickpeas, drained
– 4 tablespoons red wine vinegar
– 50g (2 oz) grated Parmesan cheese
– salt and freshly ground black pepper to taste
Instructions
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1
Take a large pot and bring salted water to boil in it and then add fusilli pasta and sauté until it becomes firm but not too hard. Now drain and rinse the pasta under cold water, after which leave it aside to cool down.
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2
Now bring a large frying pan and pour olive oil in it after that heat it over medium low setting. Then, put olives, parsley, oregano, chickpeas and spring onions. Reduce heat from medium to low and sauté for 20 minutes approximately, after which set these ingredients aside to chill.
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3
Take a large bowl afterwards and toss chickpea mixture along with pasta. Then, add grated cheese, vinegar, salt and pepper to taste. Now place this large bowl of mixture in the refrigerator overnight after which it will be ready for serving. However, taste it before serving to the guests so if it’s not according to your taste then season it with different ingredients.
Serving Size: 6
Utensils: Large Pot, Large Frying Pan & Large Bowl
Ingredients:
- 1 (500g) pack fusilli pasta
- 2 tablespoons extra virgin olive oil
- 75g (3 oz) oil-cured olives, pitted and chopped
- handful minced fresh oregano
- handful chopped fresh parsley
- 1 bunch spring onions, chopped
- 1 (400g) tin chickpeas, drained
- 4 tablespoons red wine vinegar
- 50g (2 oz) grated Parmesan cheese
- salt and freshly ground black pepper to tasteNext%20stop%3A%20Pinterest "Pin It")
