Harissa Chickpea Pasta Salad

Serves 1
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Directions

  1. 1Add cooked pasta, chopped cucumber, diced tomato, pickled onions, and pepperoncinis to a large wooden bowl.
  2. 2Add cooked pasta, chopped cucumber, diced tomato, pickled onions, and pepperoncinis to a large wooden bowl.
  3. 3Add cooked pasta, chopped cucumber, diced tomato, pickled onions, and pepperoncinis to a large wooden bowl.
  4. 4Place chickpeas in a bowl, add harissa paste, cumin, garlic powder, olive oil, salt and pepper.
  5. 5Place chickpeas in a bowl, add harissa paste, cumin, garlic powder, olive oil, salt and pepper.
  6. 6Place chickpeas in a bowl, add harissa paste, cumin, garlic powder, olive oil, salt and pepper.
  7. 7Mix chickpeas thoroughly to coat them with the spices and oil.
  8. 8Mix chickpeas thoroughly to coat them with the spices and oil.
  9. 9Mix chickpeas thoroughly to coat them with the spices and oil.
  10. 10Transfer the seasoned chickpeas onto a parchment-lined baking sheet.
  11. 11Transfer the seasoned chickpeas onto a parchment-lined baking sheet.
  12. 12Transfer the seasoned chickpeas onto a parchment-lined baking sheet.
  13. 13Add the roasted chickpeas, chopped parsley, and chopped dill to the pasta and vegetable mixture.
  14. 14Add the roasted chickpeas, chopped parsley, and chopped dill to the pasta and vegetable mixture.
  15. 15Add the roasted chickpeas, chopped parsley, and chopped dill to the pasta and vegetable mixture.
  16. 16Pour the simple lemony dressing over the salad.
  17. 17Pour the simple lemony dressing over the salad.
  18. 18Pour the simple lemony dressing over the salad.
  19. 19Toss all ingredients together with wooden salad servers until well combined.
  20. 20Toss all ingredients together with wooden salad servers until well combined.
  21. 21Toss all ingredients together with wooden salad servers until well combined.
  22. 22Transfer the prepared pasta salad into a rectangular clear container.
  23. 23Transfer the prepared pasta salad into a rectangular clear container.
  24. 24Transfer the prepared pasta salad into a rectangular clear container.
  25. 25Cover the container with a lid.
  26. 26Cover the container with a lid.
  27. 27Cover the container with a lid.

Ingredients

  • 1 cup banza cavatappi
  • 1 cup banza cavatappi
  • 1 cup banza cavatappi
  • 3 chopped persian cucumbers
  • 3 chopped persian cucumbers
  • 3 chopped persian cucumbers
  • 1 roma tomato
  • 1 roma tomato
  • 1 roma tomato
  • 0.25 cup chopped pickled onions
  • 0.25 cup chopped pickled onions
  • 0.25 cup chopped pickled onions
  • 0.125 cup chopped pepperoncinis
  • 0.125 cup chopped pepperoncinis
  • 0.125 cup chopped pepperoncinis
  • 1 roasted red pepper, chopped
  • 1 roasted red pepper, chopped
  • 1 roasted red pepper, chopped
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley
  • 0.25 cup chopped dill
  • 0.25 cup chopped dill
  • 0.25 cup chopped dill
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp harissa paste
  • 1 tbsp harissa paste
  • 1 tbsp harissa paste
  • 0.5 tbsp cumin
  • 0.5 tbsp cumin
  • 0.5 tbsp cumin
  • 0.5 tbsp garlic powder
  • 0.5 tbsp garlic powder
  • 0.5 tbsp garlic powder
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 juice of 1 lemon
  • 1 juice of 1 lemon
  • 1 juice of 1 lemon
  • 1 zest of 1 lemon
  • 1 zest of 1 lemon
  • 1 zest of 1 lemon
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard

Equipment

large bowlbaking sheetparchment paperjarwooden salad servers

Tips

  • This pasta salad gets better the longer it sits in the fridge.