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Chickpea Summer Pasta Salad

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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

Chickpea Summer Pasta Salad

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15 min
(20)

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.