Bean and Chickpea Pasta Salad
This bean and chickpea pasta salad is the perfect dinner for spring or summer! It's filled with hearty, flavorful ingredients like beans, roasted chickpeas, onions, mozzarella, and more, then coated with pine nut hummus, tahini, and olive oil for an earthy, nutty finish.
Servings: 4 servings
Ingredients
- 4 servings ditalini pasta
- 1 cup mixed beans drained
- ⅔ cup roasted chickpeas
- ¼ red onion sliced lengthwise
- ⅓ cup pine nut hummus
- 8 oz mozzarella balls
- ⅓ cup crumbled feta cheese
- ¼ cup chopped parsley
- salt and pepper to taste
- 2 tablespoon tahini to drizzle
- olive oil to drizzle
Instructions
- Cook the pasta according to package directions. Drain fully and transfer to serving dish or mixing bowl. Coat pasta with a bit of olive oil to avoid sticking.
- Mix together the pasta, beans, chickpeas, onion, hummus, cheeses, and spices until well combined. Drizzle with more olive oil and tahini, and sprinkle with any remaining/desired herbs or seasonings before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Mix first, then display. I like to do all the mixing in a separate bowl before I transfer the salad to whatever clean dish I'm serving it in - that way you can make sure it looks lovely before adding it to your dinner table, especially if you're hosting a dinner party!
- Add your favorite herbs. You can get crazy with the fresh herbs and greens in this pasta salad since it's so light and earthy already - some thyme, basil, spinach, or even cilantro could be great additions!
- Top with nuts or seeds. This pasta salad is pretty nutty from the tahini and hummus, but you can go even nuttier by adding some chopped walnuts or pistachios, or some roasted pumpkin or sunflower seeds!