I also slow cook the canned chickpeas with onions, garlic and toasted cumin powder to give it an extra oomph. And finally I add a sprinkle of some more toasted cumin powder and grated feta cheese to finish the salad.
|Pasta salad with a Moroccan twist|
2 cups mini farfalle (I find small shapes work the best for salad)
1 head of Broccoli, florets only
1/2 Red bell pepper, cut into 1/2 inch cubes
One vine ripened, firm tomato, seeds removed and cut into 1/2 inch cubes
3 scallions, finely sliced, both white and green parts
One 14 oz can of organic garbonzo beans, drained and rinsed under cold water
1/2 medium sized red onion, chopped into 1/2 inch pieces (about 1/2 cup)
1 tablespoon chopped garlic
1 teaspoon toasted cumin powder
1 tablespoon extra virgin olive oil
2 tablespoons Moroccan oil blend
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup grated Feta cheese (use a large cheese grater)
1. Heat a medium saute pan with extra virgin olive oil. Add the chopped onions and the chopped garlic. Cook on a low heat till the onions are just beginning to soften. Add the drained chickpeas, 1/2 teaspoon toasted cumin powder and 1/2 teaspoon kosher salt. Cook over low heat till the onions are soft and the chickpeas has a light golden color. Set aside to cool.
2. Heat a large pot of salted boiling water. Add the pasta and cook for 7 minutes. For the last 3 minutes, add the broccoli florets to the pasta so that they can be cooked as well. Drain the pasta and broccoli and run under cold water to facilitate cooling.
3. In a large salad bowl, add the bell pepper, tomatoes, chopped scallions, cooked chickpeas, pasta and broccoli. Drizzle in the Moroccan oil and toss well. Add the remaining 1/2 teaspoon cumin powder and freshly ground black pepper and give it one more toss. Grate the feta at the last minute over the salad and lightly mix before serving.
Serves 2 to 3.
Note: The Moroccan blend dipping oil is available at http://www.kingarthurflour.com/shop/items/boyajian-moroccan-blend-dipping-oil-8-oz