Fusilli and Chickpea Salad

    50 mins

    This recipe comes from my friend's Italian grandmother. It was always one of my favourites. It's best if you chill it overnight.

    42 people made this

    Serves: 6 

    • 1 packet (500g) fusilli (corkscrew) pasta
    • 2 tablespoons extra virgin olive oil
    • 125g (3/4 cup) oil-cured olives, pitted and chopped
    • handful finely chopped fresh oregano
    • handful chopped fresh parsley
    • 1 bunch spring onions, chopped
    • 1 can (400g) chickpeas, drained
    • 4 tablespoons red wine vinegar
    • 60g (½ cup) grated Parmesan cheese
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large saucepan of salted water to a boil, add pasta and cook as packet directs until al dente. Drain and rinse under cold water. Set aside to chill.
    2. In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, spring onions and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
    3. In a large bowl, toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

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    Reviews in English (34)


    This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!  -  10 Mar 2005  (Review from Allrecipes US | Canada)


    Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!  -  27 Apr 2003  (Review from Allrecipes US | Canada)


    I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good.  -  13 Jul 2004  (Review from Allrecipes US | Canada)