Roasted Chickpea and Macaroni Salad

Fantastic side for a BBQ or picnic.










  • 2 cans chickpeas, drained
  • 2 tsp. smoked paprika
  • 2 tsp. olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 pkg. cherry tomatoes
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. ground coriander
  • 1 C. white wine
  • 1 green bell pepper, chopped
  • 1/4 C. fresh lemon juice
  • black olives, sliced (I used about 3/4 of a can)
  • 1/2 C. olive oil
  • 1/2 pkg macaroni, cooked to package directions

Preheat oven to 400°.

Toss chickpeas with 2 tsp. olive oil and smoked paprika. Lay out on a baking sheet lined with foil and bake in oven, tossing once, for 20 minutes. Remove and set aside to cool.

Heat 2 tsp. olive oil in a pan over medium high heat. Add onions and saute until translucent. Add garlic and cook for 30 seconds. Add tomato and bell pepper. Cook until the tomatoes start to blister and burst, you can help it along with a spatula. Add wine, red pepper flakes, and coriander. Let simmer until reduced to half.

In a large bowl, combine chickpeas, macaroni, onion/tomato mix, olives, lemon juice, and 1/2 C. olive oil. Season with salt and pepper to taste. Serve chilled or warm.


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