Ingredients

• 1 , 16 ounce
• 2 tablespoons extra virgin olive oil
• 0.5 cups chopped oil-cured olives
• 2 tablespoons minced fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 bunch green onions , chopped
• 1 , 15 ounce
• 0.25 cups red wine vinegar
• 0.5 cups grated Parmesan cheese
• salt and pepper to taste

Instructions

1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

Nutrition per serving