Pasta Chickpea Salad with Baby Spinach, Tomatoes, Olives and Feta
Prep: 15min
|
Servings: 4
|
Cook: 10min
Pasta chickpea salad with baby spinach, tomatoes, olives and feta is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Conchigliette
- Salz
- 150 g Baby spinach
- 250 g Cherry Tomatoes
- 80 g Black Pitted Olives
- 300 g chickpeas (canned)
- 200 g feta
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- pepper (ground)
Instructions
-
1.
Cook the pasta in boiling salted water al dente, drain, rinse with cold water and let it dry well.
-
2.
Wash, trim and dry the spinach. Wash the tomatoes and cut them in halves if desired. Drain the olives and slice them into strips. Rinse the chickpeas under running water and drain well. Crumble the feta.
-
3.
Whisk together vinegar and oil for the vinaigrette and season with salt and pepper.
-
4.
Gently combine all salad ingredients with the vinaigrette in a bowl, taste, adjust seasoning and serve arranged on bowls.
