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recipecommunityPasta Salad with Garbanzos and Feta Cheese
6 Tbs (90 ml) extra-virgin olive oil
ΒΌ cup (60 ml) finely chopped fresh mint leaves
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) white wine vinegar
1 Tbs (15 ml) grated lemon zest
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) fusilli or pasta shape of your choice, cooked according to package directions, rinsed under cold water, and drained
2-3 plum tomatoes, chopped
1 15-ounce (425 g) can garbanzos (chickpeas), rinsed and drained
4 oz (100 g) feta cheese, crumbled
Whisk together the olive oil, mint, lemon juice, vinegar, lemon zest, garlic, salt, and pepper in a large bowl. Add the remaining ingredients and toss to combine. Serve chilled or at room temperature. Serves 4 to 6.
6 Tbs (90 ml) extra-virgin olive oil
ΒΌ cup (60 ml) finely chopped fresh mint leaves
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) white wine vinegar
1 Tbs (15 ml) grated lemon zest
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) fusilli or pasta shape of your choice, cooked according to package directions, rinsed under cold water, and drained
2-3 plum tomatoes, chopped
1 15-ounce (425 g) can garbanzos (chickpeas), rinsed and drained
4 oz (100 g) feta cheese, crumbled
Whisk together the olive oil, mint, lemon juice, vinegar, lemon zest, garlic, salt, and pepper in a large bowl. Add the remaining ingredients and toss to combine. Serve chilled or at room temperature. Serves 4 to 6.
