Name: Warm Pasta Salad with Chickpeas, Tomato, Kale, Kalamata Olives & Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ⅓ cup Kalamata olives, pitted; 1 ½ bunches kale; 425 g rotini pasta; 9 tomatoes; balsamic vinegar; basil, dried; black pepper; extra virgin olive oil; salt

Warm Pasta Salad with Chickpeas, Tomato, Kale, Kalamata Olives & FetaWarm Pasta Salad with Chickpeas, Tomato, Kale, Kalamata Olives & Feta — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 tbsp capers

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

⅓ cup Kalamata olives, pitted

1 ½ bunches kale

425 g rotini pasta

9 tomatoes

balsamic vinegar

basil, dried

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Drain and rinse chickpeas; set aside to drain further.

Medium dice tomatoes and place in a large bowl.

Thinly slice olives crosswise and add to the bowl with the tomatoes.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Add vinegar, capers, salt, and pepper to the bowl; stir to combine and set aside.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces, place in a medium bowl, and set aside.

Peel and mince garlic.

Preheat another large pot over medium-low heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

Add chickpeas to the pot, season with spices, and stir to combine. Cook, stirring occasionally, until the chickpeas are warmed through, 3-4 minutes.

When the chickpeas are warm, add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Stir to combine, then transfer to the bowl with the tomatoes.

When the pasta is done, drain and add to the bowl; stir to combine.

To serve, divide pasta salad between plates or bowls and top with feta. Enjoy!

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