"Chickpea rotini & arugula salad tossed with crunchy carrots, celery, cucumbers, radishes & chickpeas in a simple lemon olive oil vinaigrette. A salad a day!"
Chickpea Rotini Salad
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A Note from Feedfeed
Make room on your summer table for this summer pasta salad. Spicy arugula is tossed with creamy chickpeas, crunchy carrots, celery, cucumbers and radishes and finished with a bright lemony vinaigrette. We love using a 50/50 mix of veggies and pasta in our pasta salads (is it pasta salad? Or salad pasta?) Chickpea rotini boosts the protein, but use any short-cut pasta you like! Don't let summer end without making this dish!
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- Recipe Card
Prep time 15mins
Serves or Makes: 4
Recipe Card
For the Salad
ingredients
- 3 cups cooked chilled chickpea rotini pasta
- 2 cups chickpeas
- 4 cups fresh arugula
- 1 small cucumber, thinly sliced
- 3 small sweet peppers, chopped into 1/2 inch pieces
- 2 small rainbow carrots, thinly sliced
- 4 radishes, thinly sliced
- 1 stalk celery, thinly sliced
- 1 teaspoon white sesame seeds, for topping
For the Vinaigrette
ingredients
- 1 lemon, juice and zest
- 1/4 cup olive oil
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and pepper, to taste
- 1 teaspoon white sesame seeds
To Make the Vinaigrette
Method
Step 1
Put all the ingredients into a cruet and shake well before using.
To Make the Salad
Step 1
Combine all of the ingredients in a large bowl. Add the vinaigrette and toss gently. Sprinkle with the remaining 1 teaspoon of white sesame seeds.