Chickpea and Pasta Salad

Life is about to get real.  I worked every day last week making copies, planning lessons, and prepping my room but now the school year and marathon training are starting and I’m going to have 240 students (and all their work) to keep track of.

It’s a good thing I like to be busy.

The key to the next couple months is going to be PREPARATION.  No more dawdling around all morning and then deciding to go on a leisurely stroller run at 11 AM.  No more abandoning meal planning because I can drop by the grocery store (it’s around the corner) any time I feel like it.  Time will be precious and there is a LOT to squeeze in now!  I need to get everything done and make sure I have time to hang out with my favorite people.

Right now my bike is set up on its trainer, my outfit for the work day is ready to go, and my lunch is packed. I’ve talked about my Sunday prep before, but I’m back at it again now (today I baked tofu and cooked up a ton of quinoa).  It took me awhile to realize it, but I’m able to get so much more done when my schedule is heavily booked, so I’m actually looking forward to having so much on my plate.

The beauty of this salad is that it’s quick to prepare, and it’s great to make ahead for lunches throughout the week.  It’s a little lacking in fresh vegetables, so I serve it over a big bed of greens (unpictured) for a healthy one-bowl meal.

Chickpea and Pasta Salad

Ingredients

    Salad
  • 1 lb whole wheat or brown rice pasta
  • 1 red bell pepper, diced
  • 1 14-oz can artichoke hearts, drained and chopped
  • 2 tbsp chopped oil-packed sun-dried tomatoes
  • 1 can (1 1/2 cups) chickpeas, rinsed and drained
  • 1/3 cup grated parmesan cheese
  • Dressing
  • 3 Tbsp olive oil
  • 2 Tbsp white wine venegar
  • generous pinch salt, pepper, and sugar
  • 1/2 tsp dried oregano
  • 1/4 tsp dijon mustard

Instructions

  1. Cook the pasta according to package directions. While pasta is cooking, whisk together the dressing ingredients.
  2. Pour the cooked pasta into a large colander and rinse under cold running water.
  3. Drain well. Place in a large bowl with remaining salad ingredients.
  4. Add the dressing and toss well.
http://catesworldkitchen.com/2012/08/chickpea-and-pasta-salad/

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