Fusilli and Chickpea Salad

Fusilli and Chickpea Salad


46 people made this

About this recipe: This recipe comes from my Italian grandmother. It was always one of my favourites. It's best if you chill it overnight.

Anita Hughes

Serves: 6 

  • 1 (500g) pack fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 75g (3 oz) oil-cured olives, pitted and chopped
  • handful minced fresh oregano
  • handful chopped fresh parsley
  • 1 bunch spring onions, chopped
  • 1 (400g) tin chickpeas, drained
  • 4 tablespoons red wine vinegar
  • 50g (2 oz) grated Parmesan cheese
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
  2. In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, spring onions and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
  3. In a large bowl, toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (6)


Tasty, went down a treat at party.. - 28 Apr 2013


Altered ingredient amounts. I thought it was too dry. Perhaps I put too much grated cheese in, or maybe because I left the olives out. - 24 Jul 2008


Altered ingredient amounts. I just made this into a pasta salad. I increased the olive oil to 200ml and the vinegar to 60ml and used 1 tablespoon dried oregano and chilled it. Salt and pepper to taste. It was good. - 24 Jul 2008

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