Double-Chickpea Pasta Salad
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Chickpea pasta
240 g
Red wine vinegar
1 tablespoon(s)
Olive Oil
2 tablespoon(s)
Dijon Mustard
1 tablespoon(s), level
Chilli flakes
1 pinch
Chickpeas, cooked
1 can(s), large, drained
Cherry Tomatoes
150 g
Carrots, raw
2 medium
Parsley, fresh
2 tablespoon(s)
Capers, in Brine
2 teaspoon(s)
Artichoke hearts in water, drained
1 can(s), drained weight
Instructions
1
Cook the pasta to the pack instructions; drain and rinse with cold water.
2
In a large bowl, whisk together the vinegar, oil, mustard, pinch of salt and the chilli flakes. Add the cooked pasta, chickpeas, tomatoes, carrots, parsley, capers, and artichokes. Toss gently to combine. Serve at room temperature or chilled.
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