Chickpea Pasta Salad

I love making up recipes. This is a recipe I threw together with ingredients I found in my kitchen. Make this meal meatless by removing the pepperoni! It can be easily doubled if you are serving a large group or want leftovers.

1/2 box whole wheat pasta (shells, rotini, wheels, or elbow)
1 can chickpeas, rinsed and drained
20 grape tomatoes (or 1 large tomato), chopped
1 or 2 avocados, chopped
Optional: 10-15 slices of pepperoni (more or less, depending on your taste), chopped into small squares
1/2 package Hidden Valley Ranch Dip dry mix
1/4 cup olive oil
1/4 cup red wine vinegar
Fresh ground pepper


Cook the noodles until al dente, set a side. Whisk together the ranch dip seasoning, olive oil and red wine vinegar in a small bowl. Add a little pepper, if desired. In a large bowl, combine all other ingredients (except the avocado) and pour the dressing over, mix to coat. Divide into individual bowls, add a few slices of avocado to each bowl. Enjoy!


About Sarah Lundgren

child of God. married to my best friend. mommy of 4 treasures. at home with my babies.

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