Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
8 hrs 10 mins
Total Time:
8 hrs 45 mins
Servings:
6
Ingredients
Directions
Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Nutrition Facts (per serving)
| 424 | Calories |
| 10g | Fat |
| 69g | Carbs |
| 16g | Protein |
