The Poor Chef's Mediterranean Chickpea Pasta Salad -

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The Poor Chef's Mediterranean Chickpea Pasta Salad

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By Charles Mattocks

Posted June 3rd, 2009

This article is reprinted with permission from Eat Cheap but Eat Well, by Charles Mattocks, (2009, Wiley)

Servings:	4
Author Notes:	Chewy pasta shapes such as spiral rotini are great for pasta salads because their nooks and crannies really hold on to the dressing. Chickpeas, also known as garbanzo beans, are significant source of protein in this meatless main course.
Ingredients:	6 ounces rotini pasta 3 tablespoons olive oil 2 tablespoons red or white wine vinegar 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1/8 teaspoon salt freshly ground black pepper 1 pound tomatoes, seeded and diced 1 can (15 ounces) chickpeas 1 can (2.5 ounces) sliced black olive, drained, optional 1 large cucumber, seeded and chopped 3 scallions or chives, thinly sliced (discard darkest green parts) 6 to 8 cups mixed salad greens (or two 10.5 ounce packages) 4 ounces crumbled feta cheese
Instructions:	1. Cook the pasta according to the package directions. Drain and rinse under cold running water to prevent further cooking. Set aside. 2. In a small bowl, mix together the oil, vinegar, oregano, salt, and a few grinds of pepper. In another bowl, toss together the tomatoes, chickpeas, the olives if desired, the cucumber, and the scallions. 3. Arrange the salad greens in a shallow bowl or on a serving platter and top with the cooked pasta. Layer the tomato-chickpea mixture on top of the pasta, then pour the dressing evenly over the top. Garnish with the crumbled feta.