Harissa Chickpea Pasta Salad
Serves 1
Directions
- 1Add cooked pasta, chopped cucumber, diced tomato, pickled onions, and pepperoncinis to a large wooden bowl.
- 2Place chickpeas in a bowl, add harissa paste, cumin, garlic powder, olive oil, salt and pepper.
- 3Mix chickpeas thoroughly to coat them with the spices and oil.
- 4Transfer the seasoned chickpeas onto a parchment-lined baking sheet.
- 5Add the roasted chickpeas, chopped parsley, and chopped dill to the pasta and vegetable mixture.
- 6Pour the simple lemony dressing over the salad.
- 7Toss all ingredients together with wooden salad servers until well combined.
- 8Transfer the prepared pasta salad into a rectangular clear container.
- 9Cover the container with a lid.
Ingredients
- 1 cup banza cavatappi
- 3 chopped persian cucumbers
- 1 roma tomato
- 0.25 cup chopped pickled onions
- 0.125 cup chopped pepperoncinis
- 1 roasted red pepper, chopped
- 0.5 cup chopped parsley
- 0.25 cup chopped dill
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 0.5 tbsp cumin
- 0.5 tbsp garlic powder
- salt
- pepper
- 1 juice of 1 lemon
- 1 zest of 1 lemon
- 0.25 cup olive oil
- 1 tsp dijon mustard
Equipment
large bowlbaking sheetparchment paperjarwooden salad servers
Tips
- This pasta salad gets better the longer it sits in the fridge.
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