Fusilli and Chickpea Salad

Fusilli and Chickpea Salad


42 people made this

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

Anita Hughes

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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