We love Olive Garden Salad dressing and we were so excited to use it with our chickpeas! This is a delicious salad, that comes together quickly. We added the noodles to make this recipe more group friendly, but you could definitely leave them out if you wanted this salad to be more protein heavy.
In the spirit of being group friendly we also left the olives and tomatoes whole, so they were easy to eat around. (You have to love preparing food for kids.) This salad is also great leftover, we made it for Mother's Day and then packed it for lunch the rest of the week.
We do recommend grating your Parmesan fresh, it just tastes better.
Chickpea Pasta Salad
Looking for a great plant based salad this Summer? Look no further! This is a delicious group friendly salad, leave the noodles out and it is gluten free friendly too.
2 cups dried chickpeas
6 cups water, divided
1 can olives large, whole
2 cucumbers, quartered and diced
1 small container cherry tomatoes
1 bottle olive garden dressing
1 box garden rotini
1 ½ cups grated parmesan
Soak dried chickpeas in 3 cups water for 8 hours. Drain.
Bring 3 cups of water to boil, add chickpeas and cook until tender. About 30 minutes, drain.
While cooking the chickpeas, prepare noodles as directed on packaging.
Combine chickpeas, noodles, tomatoes, olives, cucumbers, cheese and dressing.