Mediterranean Chickpea Pasta Salad
- 35 min
- β β¬2.14
- 2 servings
- Easy
chickpeas, tomatoes, and cucumber: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Wash cucumber and trim off both ends
Wash cucumber and trim off both ends; Wash cucumber, peel or trim any tough ends, and cut into 1 cm dice Wash red sweet pepper.
Remove the stem and seeds
Remove the stem and seeds, and cut into 1 cm pieces. Rinse flat-leaf parsley, shake dry and finely chop the leaves and tender stems.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water, then drain.
Cook wholegrain pasta (II)
Spread cooked wholegrain pasta thinly on a large plate and promptly chill in the refrigerator for 10 minutes. Use straight away; do not leave at room temperature.
Wash and halve lemon
Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Mix lemon juice
Mix lemon juice, rapeseed oil thoroughly in a separate bowl. Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Season with iodised salt
Season with iodised salt, black pepper, flat-leaf parsley now and mix thoroughly before serving.
Divide the cooked base wholegrain pasta between the servings
Divide the cooked base wholegrain pasta between the servings. Arrange the already prepared chickpeas, tomatoes, cucumber.
Finish
Red sweet pepper alongside
Red sweet pepper alongside. Spoon over the sauce already made from lemon juice, rapeseed oil; do not make an additional batch.
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