Chickpea and Artichoke Pasta Salad
A simple to make pasta salad for your next party
Ingredients
1 15oz can of chickpeas, drained and rinsed
1 15oz can of fire-roasted tomatoes, drained
1 8.5oz can quartered artichoke hearts, drained
1/2 cup onion, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp black pepper
1/4 cup shredded Parmesan cheese
Salt to taste
Directions
1. Combine chickpeas, tomatoes, artichoke hearts, onion, fresh basil in a large bowl.
2. Whisk together olive oil, red wine vinegar, oregano, black pepper, and salt in a separate bowl.
3. Pour olive oil mixture over salad and toss to combine.
4. Garnish with Parmesan cheese and additional basil, if desired.
Adapted from Chickpea Panzanella from Cooking Light May 2017
