Pasta, Kabuli Chane Salad

Pasta, Kabuli Chane Salad


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.

Anita Hughes

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

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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