Ingredients
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1 (8-ounce) box chickpea rotini
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¼ cup extra-virgin olive oil
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3 tablespoons lemon juice (from 1 large lemon)
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2 teaspoons za’atar, plus more for garnish
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1 teaspoon finely chopped fresh thyme, plus more for garnish
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon ground pepper, plus more for garnish
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1 small cucumber, quartered and sliced (about 2 cups)
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1 pint cherry tomatoes, halved (about 2 cups)
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1 (15-ounce) can no-salt-added chickpeas, rinsed
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1 (12-ounce) jar roasted red peppers, drained and chopped (about 1¼ cups)
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1 medium red onion, thinly sliced (about 1 cup)
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1 (8-ounce) package fresh mozzarella pearls
Directions
- Bring a large pot of water to boil over high heat. Add chickpea pasta, reduce heat to maintain a lively simmer and cook, undisturbed, until tender, 6 to 7 minutes. Drain and rinse with cold water. Transfer to a large rimmed baking sheet; spread in an even layer. Allow to cool at room temperature for 10 minutes.
- Meanwhile, whisk ¼ cup oil, 3 tablespoons lemon juice, 2 teaspoons za’atar, 1 teaspoon thyme and ½ teaspoon each cumin, garlic powder, salt and pepper together in a large serving bowl. Add sliced cucumber, halved tomatoes, rinsed chickpeas, chopped roasted red peppers, sliced red onion, 8 ounces mozzarella pearls and the cooled pasta; toss to combine. Garnish with additional za’atar, thyme and pepper, if desired.
