Name: Pasta & chickpea salad
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 180 g White pasta, dry spirali; 3 tablespoons Olive Oil; 1 clove(s) Garlic chopped; 1 teaspoons Rosemary, Fresh finely chopped; 0.5 teaspoons, level Chilli flakes; 2 can(s), large, drained Chickpeas, cooked; 100 g Kale, cooked thinly sliced; 2 tablespoons Basil, fresh chopped; 1 zest(s) of 1 Lemon(s) finely grated

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Ingredients

White pasta, dry

180 g, spirali

Olive Oil

3 tablespoons

Garlic

1 clove(s), chopped

Rosemary, Fresh

1 teaspoons, finely chopped

Chilli flakes

½ teaspoons, level

Chickpeas, cooked

2 can(s), large, drained

Kale, cooked

100 g, thinly sliced

Basil, fresh

2 tablespoons, chopped

Lemon(s)

1 zest(s) of 1, finely grated

Instructions

Cook the pasta according to pack instructions. Drain, don't rinse, and spread the pasta out on a large plate or baking tray and let cool to room temperature for about 10 minutes.
Meanwhile, in a small saucepan, gently heat the oil over a very low heat for 1 minute, then remove from heat. On a chopping board, use the blade and flat side of a knife to chop and crush the garlic with ¼ tsp salt to form a paste. Stir the garlic paste, rosemary and chilli flakes into a warm oil.
In a large bowl, gently toss together the pasta, oil mixture, chickpeas, kale, basil and lemon zest. Season to taste, sprinkle with extra lemon zest and chilli flakes, if desired.

Pasta & chickpea salad

Ingredients

Instructions

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