Definitely lacking something, but I’m not entirely sure what. Other than garlic, since I left my garlic paste back in Kensington. There’s some kind of brightness missing. Can anyone help out?
- 3 cans chickpeas, drained and rinsed
- 1 lb. whole wheat elbow pasta, cooked, drained, rinsed and cooled
- 1 red onion, diced
- 2 red bell peppers, diced
- 2 yellow bell peppers
- Olive oil
- Nice sharp vinegar (I used a chili-infused white-wine vinegar that was less spicy than I would have expected)
- Garlic (I used powdered, because that’s what I had
- Salt and freshly ground black pepper
Combine chickpeas, pasta and vegetables in large bowl and toss. Prepare vinagrette: place vinegar and spices into cup and whisk while pouring in a thin stream of olive oil until dressing is emulsified. Pour over bean and pasta combo and toss to coat. Chill, serve over greens or as is.
I would use a balsamic vinegar; or add pesto and yoghurt to the dressing. Or perhaps a little mustard?
I’d add carrots, either shaved with a vegetable peeler or diced.
Flat-leaf parsley would be my guess.
Drop the vinegar and make a simple vinaigrette with lemon juice and olive oil. Toss in some sliced black olives, maybe some cherry tomatoes too. Fresh basil and parsley.
My bet is on mandarin oranges both for color and flavor.
I would add cherry tomatoes for some burst of sweetness, olive medley for salty, and feta cheese crumbles for tartness.
Lemon. Not just the juice, the zest too.