Pasta, Kabuli Chane Salad

    Pasta, Kabuli Chane Salad

    (39)
    9saves
    50min


    3 people made this

    About this recipe: Boiled pasta tossed with chane sauteed with fresh oregano and parmesan. 'Fusilli' or 'corkscrew' pasta is used in this dish that Italian grandmothers still make for their families. It's best if you chill it overnight.

    Ingredients
    Serves: 6 

    • 1 (500g) pack fusilli pasta
    • 2 tablespoons extra virgin olive oil
    • 75g oil-cured olives, pitted and chopped
    • handful minced fresh oregano
    • handful chopped fresh parsley
    • 1 bunch green onions, chopped
    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 4 tablespoons red wine vinegar
    • 50g grated Parmesan cheese
    • salt and freshly ground black pepper to taste

    Directions
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of salted water to a boil, add pasta and cook 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, green onions and chana. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
    3. In a large bowl, toss the pasta with the chana 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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    Reviews and Ratings
    Global ratings:
    (39)

    Reviews in English (38)

    JitendraKanojia
    1

    This is Honey Chicken  -  28 Nov 2015

    by
    55

    This is really good, I loved the chick peas! I did not use oil cured olives, they were over $3 for a small jar at my grocery store. I used regular black olives. Added a little more olive oil and vinegar after it was refrigerated, as the instructions suggested. I will make this again, I am already wishing I had brought a bigger bowl for my lunch, thanks Anita! I have made this again and also added canned artichokes to the chick pea mixture. I am suprised the vegetarians out there aren't all over this one! very good!  -  10 Mar 2005  (Review from Allrecipes US | Canada)

    by
    31

    Anita: Loved this recipe. I am always looking out for chick pea recipes. After the salad chilled overnight I added a tiny bit more salt, pepper, oil and vinegar. Thanks for the recipe. Will definitely make it again!!  -  27 Apr 2003  (Review from Allrecipes US | Canada)

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