Meanwhile, combine the chickpeas, artichoke hearts and liquid, olives, red pepper, carrot, and
parsley in a large serving bowl.
Not exact matches
Making the salad: Mix cooked chickpeas, cooked wheat berries, roasted aubergine, tomatoes,
parsley, olive oil, lemon juice and Za'atar
in a
large serving bowl.
Stir
in the
parsley, add some of the reserved pasta water if the sauce seems too dry, and
serve in a
large bowl.
Serve in large soup
bowls topped with additional grated parmesan cheese and fresh chopped
parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
Combine the cooked pasta
in a
large serving bowl with the red pepper strips, «feta,» peas, tomatoes, scallions, and
parsley.