Spring Pasta Salad with Carolina Chickpeas and Garlic Scape Dressing

Recipe developed by Debbie Fitzerman and Maureen Gualtieri

Celebrate the end of winter with this light pasta salad, laced with the delicate flavours of not one, but two, DFC condiments! Our new Carolina-style Subtly Sweet & Tangy Not Just BBQ Sauce compliments the limited-edition springy tang of our Garlic Scape Relish in a dish that’s perfect on its own as a light lunch or makes a great dinner side to grilled fish or meat. (On that note, the recipe below is vegan! De-veganize it, if that’s more your style, by subbing out the chickpeas for salmon grilled with a coating of our Carolina sauce.) Happy spring!

Spring Pasta Salad with Carolina Chickpeas and Garlic Scape Dressing

(Yield: 8 servings)

For the chickpeas

1 540ml can of chickpeas, drained and rinsed

1 tbsp olive oil

2 tbsp DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce


For the salad

450g rotini pasta, or other medium-sized pasta shape

1 medium roasted red pepper, home-roasted or jarred

1 /4 c pickled artichoke hearts

1 /4 c black olives, kalamata or sundried style

1 /2 c cherry tomatoes

2 handfuls fresh arugula


For the dressing

1 /2 c vegan mayonnaise

2 heaping tbsp DFC’s Garlic Scape Relish

Preheat your oven to 415 degrees F and line a large baking sheet with aluminum foil. In a large bowl, combine chickpeas, olive oil, and DFC’s “Carolina-style” Not Just BBQ Sauce. Mix well until all chickpeas are thoroughly coated.

Tip the chickpeas out onto your prepared baking sheet and spread them out evenly. Roast on the middle rack of your oven for 30 min, stirring well at the 15 min mark. When done, allow to cool on the counter.

While the chickpeas are cooling, boil your pasta in salted water until al dente, according to your package directions. Drain and rinse with cold water. (The starch from cooking, which is your friend and must be protected at all costs when making a hot pasta dish, will make your dressing gummy in a cold salad.) Splash your drained pasta with the tiniest bit of oil and stir gently to prevent the noodles from sticking together. Set aside.

Now, slice or chop your add-ins: roasted red pepper, artichoke hearts, black olives, cherry tomatoes, and the arugula if the leaves are particularly big. Use your pasta shape as a guide for how small to chop your other ingredients. The object is to try to get a little bit of everything into each forkful!

In a small bowl, mix the Garlic Scape Relish and vegan mayonnaise to make the dressing. Combine your pasta, chickpeas, and veggies into a large bowl. Pour the dressing over, and stir well to incorporate all the dressing and distribute all ingredients evenly. Taste and adjust the quantity of relish and/or mayo as needed. Enjoy as a side or a light main!

This deceptively simple pasta salad boasts complex layers of flavour. You will need: chickpeas, black olives, roasted red pepper, cherry tomatoes, artichoke hearts, arugula, olive oil, rotini pasta, vegan mayonnaise, and DFC's Subtly Sweet & Tangy Not Just BBQ Sauce and DFC's Garlic Scape Relish.
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