Photo of Pasta & chickpea salad by WW

Pasta & chickpea salad

4 - 6
PersonalPoints™ per serving
Total Time
40 min
20 min
10 min


White pasta, dry

180 g, spirali

Olive Oil

3 tablespoons


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


1 zest(s) of 1, finely grated


  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.