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Marquessa Salad with Pasta, Rice & Chickpea

Easy to customize and naturally vegetarian, thishealthy salad bowl is ideal for busy weekdays, picnics, or light entertainingwith friends and family.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked farfalle pasta cooled
  • 2 cups cooked white or brown rice cooled
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup parsley chopped
  • 1/4 cup fresh mint chopped (optional)
  • For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey or agave syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the farfalle pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
  2. Prepare rice according to package instructions if not already cooked, then let cool completely.
  3. In a large mixing bowl, combine cooled pasta, rice, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint if using.
  4. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, honey or agave, salt, and black pepper until emulsified.
  5. Pour the dressing over the salad mixture and toss until everything is evenly coated.
  6. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  7. Chill for 15–20 minutes before serving for best flavour, or serve immediately.

Notes

Chef’s Tips
  • For extra crunch, add toasted sunflower seeds or sliced almonds.
  • Crumbled feta adds a creamy, salty contrast if you include dairy.
  • Make it meal-prep friendly by storing dressing separately until ready to eat.
  • This salad tastes even better after a few hours in the fridge as the flavours meld together.
  • Swap white rice for quinoa or bulgur for extra texture and nutrition.