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Chickpea pasta salad
67 people liked
This plant-based pasta salad is full with fresh summer flavours. It makes a tasty side that can be prepared and on the table in less than 30 minutes.
6
Serves
0
Serves of Fruit
(Per Serve)
1.3
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 300g wholemeal spiral pasta
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 bunch asparagus, cut into thirds
- 250g cherry tomatoes, halved
- 400g can chickpeas, rinsed and drained
- 2 tbsp pine nuts
- 1 cup fresh basil leaves, shredded
- ½ lemon, juiced
METHOD:
- Cook the pasta in a large pan of boiling water until al dente (roughly 8-10 minutes). Remove from heat and drain, reserving ¼ cup of the cooking water. Return pasta to the pan.
- Meanwhile, heat oil in a large frypan over moderate heat. Add the garlic and stir for 1-2 minutes until softened. Add the asparagus and cook for a further 2 minutes to soften.
- Add the cherry tomatoes, chickpeas and pine nuts. Cook, gently stirring for 2-3 minutes. Season with cracked pepper. Add the reserved pasta water and lemon juice.
- Add the cooked tomato mixture to the pasta in the pan with the fresh basil. Mix well to combine and serve.
RECIPE NOTES:
Feel free to swap the canned chickpeas for brown lentils, if you would prefer.
NUTRITION: Per Serving
1317
kJ
9.3g
Fat
1.1g
Sat. Fat
39.2g
Carbs
3.6g
Sugars
9.8g
Fibre
12.6g
Protein
136mg
Sodium
NUTRITION: Per 100 grams
637
kJ
4.5g
Fat
0.6g
Sat. Fat
19g
Carbs
1.7g
Sugars
4.7g
Fibre
6.1g
Protein
66mg
Sodium
