Greek Chickpea Salad

Serves 4. About 25 minutes

INGREDIENTS DRESSING

8 ounce box pasta (see Chef Tips) 1/3 cup extra virgin olive oil 15 ounce can chickpeas, rinse and drain 1 - 2 teaspoons red wine vinegar ½ cup red onion, finely diced 2 teaspoons shallot or chive, finely 2 medium bell peppers, diced (red, yellow, orange, chopped or green ) ½ teaspoon Dijon mustard 1 ½ cups cherry tomatoes, halved Salt and pepper to taste 1 ½ cups cucumber, seeded and diced ¾ cup Kalamata olives - rinsed, drained, and MAKE THE DRESSING chopped Combine all ingredients in a bowl and ¼ cup parsley, roughly chopped whisk together or put in a jar with a 4 tablespoons fresh oregano, finely chopped lid and shake to combine. Allow to ¾ cup Feta cheese (optional) stand at room temperature for 20 minutes for the flavors to blend.

DIRECTIONS

Bring a large pot of water to a bowl and cook the pasta as directed on the box.

Combine cooked pasta and all the prepared vegetables, chickpeas, and fresh herbs in a large bowl.

Add the dressing (be liberal, the pasta will soak it up) and sprinkle with feta cheese.

Can be served immediately or held in the refrigerator for 2 to 3 days. (Suggest bringing back up to room temperature before serving.)

CHEFS TIPS

Suggested healthy pasta noodle options: • Community Grains - 100% Whole Grain, Whole Wheat Pasta • Banza Chickpea Pasta

California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer

J Pinot Gris, California - $20 “Opens with fragrant aromas of citrus, stone fruit, and white florals. Fruit forward and layered, notes of ripe pear, apricot, white peach and lime on the palate blend with hints of river rock and honey suckle before a crisp finish”

Cruse Wine Company Monkey Jacket, California - $25 Blend of Valdigué, Carignan, Syrah, and Red Field “ The result is a fruity concoction of strawberry, red cherry, plum, black currant, and blackberry that’s dry and spicy on the palate.”