Freshly cooked fusilli pasta combined with chickpeas, olives, parsley and spring onions. Simply tossed with red wine vinegar and grated Parmesan cheese.
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 USA and Canada)
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 USA and Canada)
I just made this into a pasta salad. I increased the olive oil to 1 cup and the vinegar to 1/2 cup and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good. - 13 Jul 2004 (Review from Allrecipes USA and Canada)