Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Pasta & chickpea salad by WW

Pasta & chickpea salad

4 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy

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

  1. 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.
  2. 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.
  3. 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.

You might like

You might like