Pasta Salad with Chickpeas, Walnuts and Arugula

  • Yield 6-8 servings
  • Prep 20 mins
  • Cook 20 mins

You can use those tiny fresh mozzarella balls (they are so good), and if they seem too big you can cut them in half, or even in quarters.

California Walnut Board


1 -- (15-ounce) can chickpeas, rinsed and drained (1 3/4 cups cooked chickpeas)
4 ounces fresh mozzarella cheese
-- Freshly ground black pepper
1/2 pound small or medium-sized (up to 1-inch) dried whole-wheat pasta shells
1/2 cup freshly grated Parmesan cheese
1 cup (packed) coarsely chopped arugula (about 8 ounces)
1 cup walnuts, toasted and coarsely chopped
2 cups cherry tomatoes, halved or quartered
1/4 cup balsamic vinegar
1 teaspoon minced or crushed garlic (about 1 good-sized clove)
3/4 teaspoon salt (plus some for the pasta cooking water)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup olive oil


  1. Stir chickpeas and mozzarella together in a large bowl, and grind in a generous amount of black pepper. Cover the bowl with plastic wrap, foil, or just a plate, and let it stand at room temperature at least 30 minutes.  
  2. When you are ready to assemble the dish, put up a large pot of water to boil over high heat and add a tablespoon of salt. Place a large colander in the sink. When the water boils, add the pasta, keeping the heat high. Cook for the amount of time recommended on the package, checking it toward the end of the suggested time, to be sure it is not getting overcooked. When the pasta isjust tender enough to bite into comfortably, dump the water-plus-pasta into the colander. Shake to mostly drain (it’s okay to leave some water clinging), then transfer directly to the chickpea mixture in the bowl. 
  3. Toss well from the bottom, sprinkling in the Parmesan, chopped arugula, tomatoes and walnuts as you go.  Serve at room temperature or chilled – plain, or garnished with any of the extras listed below.
  4. Dressing: In a bowl, combine the vinegar, garlic, salt, thyme and oregano; whisk to blend.  Keep whisking as you drizzle in the olive oil until it is fully incorporated. Makes about ½ cup dressing.

Recipe courtesy of Mollie Katzen.



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