We’re loving cold salads at the moment, and this summery version using chickpea pasta packs a protein punch. Load it up with whatever fresh veggies you have on hand.
Ingredients (serves 4)
- 250g chickpea pasta (any short shape – you choose!)
- 4 cups of chicken stock
- 1 can (400 g) of chickpeas (or you can use canned lentils),
drained and rinsed - 1 cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1 small red capsicum, chopped
- ¼ of a red onion, diced
- 1 cup of finely chopped kale leaves
- ¼ cup fresh parsley, chopped
- A handful of fresh basil leaves
- 2 tbsp of fresh mint, finely chopped
- ½ cup grated parmesan (optional)
Dressing
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Method
- Boil the pasta in the chicken stock (this adds depth of flavour) and extra water if needed (add salt) until al dente. Drain, then rinse under cold water, and put it in a large bowl or container.
- Chop the cucumber, tomatoes, capsicum, kale, onion, parsley, basil, and mint.
- In a small bowl or jar, combine the olive oil, lemon juice, zest, mustard, garlic, salt, and pepper.
- Add the herbs, chickpeas and veggies to the pasta, then pour over the dressing and mix well.
- Top with grated parmesan and you’re ready to eat!
