Mediterranean Chickpea Pasta Salad
- 35 min
- β β¬2.14
- 2 servings
- Easy
Main ingredients: chickpeas, tomatoes, cucumber, and red sweet pepper. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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. Wash cucumber and trim off both ends.
Cook
Wash cucumber
Wash cucumber, peel or trim any tough ends, and cut into 1 cm dice. Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces.
Rinse flat-leaf parsley
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.
Spread cooked wholegrain pasta thinly
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 and rapeseed oil thoroughly
Mix lemon juice and 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 and flat-leaf parsley, then mix thoroughly before serving.
Divide the cooked wholegrain pasta
Divide the cooked wholegrain pasta between the servings. Arrange the already prepared chickpeas, tomatoes, cucumber and red sweet pepper alongside.
Finish
Spoon over the sauce already made
Spoon over the sauce already made from lemon juice and rapeseed oil, without making an additional batch.
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Recipe from VegPlan Β· https://vegplan.app/recipes/mediterranean-chickpea-pasta-salad
