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Chickpea Pasta Salad

Chickpea Pasta Salad

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A meal in itself! Chickpeas, or garbanzo beans, have twice as much iron as other legumes and are high in Vitamin B.

  • 4 tablespoons wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons sugar
  • ½ teaspoon oregano
  • 4 tablespoons oil
  • 2 cups cooked pasta (bow ties, shells, ziti, etc.)
  • 2 cups canned chickpeas
  • 4 tablespoons parsley, chopped
  • ¼ cup pimento, diced

In a large bowl combine vinegar, salt, pepper, sugar, oregano, and oil. Add pasta, chickpeas, chopped parsley, and pimento. Refrigerate for a few hours before serving.

Serves 10.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Anonymous cleve September 13, 2013

Excellet recipe thank you.
gotta say I didn't think of combining the chickpeas with the pasta before this.
I used sauteed yellow squash and green peas to add color since I did not have the pimentos. Absolutely excellent recipe idea for pre Yom Kippur. thank you. Reply

Devorah L NY, NY October 9, 2011

Lovely I am printing off all of the recipes in this post for my cooking scrap book. They all sound very good and healthy too. Thanks and Good Yom Tov. Reply

Saahi Richmond Hill, Canada August 13, 2011

Must Try! This recipe turned out really good. I used organic extra virgin oil, fresh red pepper, and added lemon juice instead of wine vinegar.

Delicious! Reply

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