Chickpea Pasta Salad with Mustard Dressing
1 (10-ounce) package dry pasta, cooked and cooled (I use brown rice Rotini)
1 or 2 (15-ounce) can chickpeas, rinsed and drained (I use Bush)
2 or 3 celery stalks, cut into chunks
2 cucumbers, cut into smaller chunks
2 tomatoes, chopped
1 onion, diced (green onion is fine, too)
2 green or red bell peppers, diced
3 dill pickles, diced
1 cup Italian dressing
1 tablespoon prepared mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon pickle juice
1/2 teaspoon minced dill (optional)
1. Salad: In a bowl, combine the pasta, chickpeas, celery, cucumbers, tomatoes, onion, bell peppers, and dill pickles; toss evenly.
2. Dressing: In a bowl, combine the Italian dressing, mustard, basil, oregano, pickle juice, and dill; thoroughly whisk.
3. Pour dressing over the salad and mix together. It's so simple but DELICIOUS!
SO HOW'D IT GO?
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