Chickpea & kale pasta salad
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Chickpea pasta
100 g, fusilli or spirali
Garlic
1 clove(s), chopped
Sainsbury's Extra Virgin Olive Oil
1½ tablespoon(s)
Rosemary, Fresh
1 teaspoon(s), finely chopped
Chilli flakes
½ teaspoon(s), level
Chickpeas, cooked
1 can(s), large, drained
Kale, cooked
100 g, thinly sliced
Basil, fresh
1 tablespoon(s), chopped
Lemon
½ zest(s) of 1, finely grated
Instructions
1
Cook the pasta to pack instructions. Drain but don’t rinse. Spread out over a large platter or baking tray and leave to cool slightly.
2
Meanwhile, on a board, use the flat side of a large knife to smash the garlic to a paste, Cook’s tip The lemon dressing helps tenderise the kale in this recipe, so that it’s soft and easier to chew Serves 4 Prep time 10 minutes Cook time 15 minutes Calories 211 per serving 6 4 4 SmartPoints® per serving adding some sea salt. In a small pan, gently heat the oil over a very low heat for 1 minute – the surface will look ripply and be warm but not hot enough to colour anything you add. Stir the garlic paste, rosemary and chilli flakes into the warm oil, then remove from the heat.
3
In a large serving bowl, gently toss together the pasta with the garlic and chilli oil, the chickpeas, shredded kale leaves, basil and lemon zest. Season to taste.
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