Being home most of the day now, I’ve been looking for easier recipes to make. Call it laziness ~ although, I am looking for NEW recipes to make during this coronavirus pandemic.
Seeing as I had purchased tuna in bulk (shouldn’t we be prepared for food shortages, after all?), I needed tuna recipes.
This recipe was quite easy to make and tasty.
It does require chickpeas. Chickpeas?!!! Yes, this is the first pasta recipe I’ve tried with chickpeas. And it came out quite good.
I did cut back on the dressing though as I thought it would be a little strong and was wise to do that. I also didn’t use cucumbers. Maybe next time … Since I had olive I decided to toss a few in there. So daring I am! Ha!
I decided to use Farfelle pasta for no other reason than it was on sale at the store plus I like the cute bows.
As I mentioned before, I cut the dressing in half using about 1/8 of the red wine vinegar and olive oil. I also used 1 tablespoon of the Dijon Mustard as I didn’t want it to taste too mustard-y.
This recipe was easy and quite good. I served it with toasted garlic bread.
So ~ here’s the link to where you can find the whole recipe. And, enjoy!
