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Ingredients
| 200 g g | Pasta Pasta | ||
| 400 g g | Chickpeas
Chickpeas (drained) | ||
| 1 large large | Red Pepper
Red Pepper (diced) | ||
| Yellow Pepper
Yellow Pepper (diced) | |||
| 250 g g | Cherry Tomatoes
Cherry Tomatoes (cut in half) | ||
| 0,5 pieces piece | Cucumbers Cucumber | ||
| 150 g g | Feta Cheese Feta Cheese | ||
| 0,5 jars jar | Black Olives Black Olives | ||
| 1 large large | Red Onions
Red Onion (diced) | ||
| 1 handfuls handful | Parsley Parsley |
Dressing
| 4 tbsp tbsp | Olive Oil Olive Oil | ||
| 10 ml ml | Apple cider Apple cider | ||
| 1 pinches pinch | Sea Salt Sea Salt | ||
| 1 dash dash | Honey Honey |
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Create new shopping listChickpea Summer Pasta Salad
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Method
By David Gillick
Method
In a large pot of boiling water, cook the pasta for 10 minutes, drain and leave to cool.
In a large bowl, combine the chickpeas, peppers, tomatoes, cucumber, feta cheese, onion, olives, parsley and the pasta. For the dressing mix all ingredients in cup, add to the bowl and gently stir.
Serve straight away, or cover and place in the fridge, consumer within 2 days.
