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    Home » Recipes » Vegan Main Dishes

    Pasta Salad with Chickpeas and Artichoke Hearts

    Published: Nov 30, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Featuring tasty chickpeas, marinated artichoke hearts, bell pepper, and olives, the ingredients for this delectable pasta salad can be easily doubled to make it party-size. Photos by Evan Atlas.

    Serves: 4 to 6

    • 8 ounces fusilli, rotini, or other short pasta shape
    • 1 cup canned chickpeas, drained and rinsed
    • One 6-ounce jar marinated artichoke hearts, chopped, with a little of the liquid
    • ½ cup chopped and pitted black olives, preferably cured (such as Kalamata)
    • 1 medium red bell pepper, cut into short, narrow strips
    • 1 large carrot, peeled and thinly sliced
    • ¼ cup finely chopped fresh parsley
    • Vinaigrette (store-bought or homemade)
    • Salt and freshly ground black pepper, to taste

    Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

    Meanwhile, combine the chickpeas, artichoke hearts and liquid, olives, red pepper, carrot, and parsley in a large serving bowl. Add the pasta and toss together.

    Add the oil and vinegar, then season to taste with salt and pepper, and toss again. Cover and refrigerate until needed, or serve at once.

    Nutrition Information
    Per serving: Calories: 190;  Total Fat: 6g;  Protein: 6g;  Carbs: 28g;  Sodium: 132mg

    Pasta Salad with Chickpeas and Artichokes

    Pasta salad with chickpeas and artichoke hearts

    • Here are more pasta salad recipes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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