Fusilli with Chickpeas, Orange, Broccoli & Feta

Fusilli with Chickpeas, Orange, Broccoli & Feta
  • 8 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1 box
    (375 g)

    multigrain fusilli

  • 4 cups
    (1 L)

    chopped broccoli

  • 3

    large seedless oranges

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 1 tsp.
    (5 mL)

    dijon mustard and honey

  • 1

    clove garlic

  • 1/2 tsp.
    (2 mL)

    crushed hot pepper flakes

  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)


  • 2 cups
    (500 mL)

    drained and rinsed, canned chickpeas

  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1 cup
    (250 mL)

    very thinly sliced red onion

  • 1 cup
    (250 mL)

    chopped fresh mint leaves

  • 3/4 cup
    (190 mL)

    crumbled light feta cheese


Prepare the fusilli according to package directions; add the broccoli during the last 4 minutes. Drain well and rinse under cold, running water.

Finely grate 2 tsp (10 mL) zest from one orange. Peel and segment the oranges, holding over a bowl and squeezing the membranes to capture 1/3 cup (80 mL) orange juice. Whisk the juice with the zest, vinegar, mustard, honey, garlic, hot pepper flakes, salt and pepper. Slowly drizzle in the oil, while whisking constantly, until combined.

Chop the orange segments into bite-sized pieces. Toss the pasta and broccoli with the oranges, chickpeas, onion, mint, feta, and dressing to coat.

Combining of wholesome grains and legumes in the same dish provides a complete source of protein. This fresh tasting salad is also high in fibre, making it a terrific lunchtime choice to provide lasting energy, to get you through your day.

Source: Catelli

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007