Lemon Herb Pasta Salad with Marinated Chickpeas

Name: Salad Pasta Ramuan Lemon dengan Buncis yang Diasinkan
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: one 14 ounce can chickpeas, drained and rinsed (DeLallo); 1/4 cup olive oil; 1 clove garlic, grated or crushed into a paste; a generous squeeze of lemon juice; 1 teaspoon salt; 8 ounces farfalle pasta (DeLallo); 1/4 cup olive oil (as needed) (DeLallo); juice and zest of one lemon; 1/2 cup finely chopped parsley and basil; salt and pepper to taste; 1/2 cup freshly grated Parmesan cheese

A super fresh, super summery Lemon Herb Pasta Salad! Packed with tangy marinated chickpeas, chewy pasta, lots of herbs and garlic, lemon juice and olive oil, and a handful of parmesan to top it off.

⏱️ 45 min 🔪 Prep: 30 min 🔥 Cook: 15 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Salad Pasta Ramuan Lemon dengan Buncis yang Diasinkan

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

one 14 ounce can chickpeas, drained and rinsed (DeLallo)
1/4 cup olive oil
1 clove garlic, grated or crushed into a paste
a generous squeeze of lemon juice
1 teaspoon salt
8 ounces farfalle pasta (DeLallo)
1/4 cup olive oil (as needed) (DeLallo)
juice and zest of one lemon
1/2 cup finely chopped parsley and basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Steps

Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don’t have the time, just let it all hang out while you prep the rest of the pasta. It’s all good.
Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.
Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn’t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!