Make this easy spinach chickpea pasta salad in minutes, then add a piece of salmon cooked on the grill, for a delicious summer meal.
6 ounces pasta, preferably whole grain
2 cloves garlic, minced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
1 can (15 oz. or so) low-sodium chickpeas, rinsed and drained
6 cups chopped spinach leaves, packed
2 ounces feta cheese, crumbled
1 pound salmon
An Oldways recipe and photo
John says: Tried this recipe last night, and it was very enjoyable. I was a bit skeptical when making the dressing on how good it was going to be since it was only lemon juice, olive oil, and garlic.
My first bite was I was not impressed, but it took me a moment to appreciate the light citrus flavors blending in with the feta cheese and the hints a garlic. I will make this again however, I will tweak it bit and add some black pepper or crushed red pepper for some flavors.
Holly A Adams says: Substituted black beans and blanched asparagus, only 4 ounces pasta, was delicious!!
I can send photo-
Bill says: I think the Chick Peas were left out.
Hannah-Oldways says: Thanks, Bill! We’ve updated the recipe to make it more clear when to add the chickpeas.
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