Recipe: Chickpea Pasta Salad With Fresh Tomato-Herb Dressing

From the Vitality Food Feature ‘Cool and Easy Summertime Dining‘.

Homemade chickpea pasta makes a delicious gluten-free salad and the good news is – it’s super easy to make; and even better news is – it doesn’t go soggy in the salad bowl! A perfect salad to make during prime tomato season!

Ingredients

Making chickpea pasta

• 1-1/2 cups chickpea (chana) flour
• 2 organic eggs
• Cooking the pasta and preparing the salad
• Boiling water
• 1 tablespoon olive oil
• 3/4 cup crumbled feta cheese
• a couple diced sweet peppers
• diced jalapeno, optional

The Dressing

• 2 cups coarsely chopped tomatoes
• 1/4 cup virgin olive oil
• 1/4 cup chopped chives or green onions
• minced sprigs of fresh mixed herbs of choice (basil, parsley, oregano, marjoram)
• 1/4 cup balsamic vinegar
• 2 tablespoons liquid honey
• sea salt and black pepper to taste

1) Put chickpea flour into a bowl, make a well and break in the two eggs. Stir until combined. If too dry, add a little water. If too wet, stir in a little more chickpea flour. You should be able to form the dough into a firm ball. Knead until smooth.

2) Line work surface with waxed or parchment paper, or sprinkle with chickpea flour to prevent sticking, and roll dough to 1/4 inch thickness. Cut dough into desired pasta shapes.

3) Sometimes I slice the dough into 2-inch strips, cut them into 1/4-inch widths, and pinch into bows or ‘farfalle’ but if I am in a hurry, I simply pinch off balls of dough and roll them out (a job the kids love) into long ‘ropes’ which can then be cut into little ‘pillows’.

4) Cook pasta for 2 to 3 minutes or until ‘al dente’. Drain and rinse quickly with cold water. Drizzle 1 olive oil over top and shake to coat evenly. This helps prevent sticking.

5) Put cooled chickpea pasta into a large salad bowl, add feta cheese and diced sweet peppers.

6) To make dressing: put chopped tomatoes in a bowl and add virgin olive oil, chopped chives or green onions, minced sprigs of fresh mixed herbs, balsamic vinegar, honey, sea salt and black pepper to taste. Mix well. Pour tomato mixture over salad, toss and serve.