Pasta & chickpea salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Ingredients
White pasta, dry
180 g, spirali
Olive Oil
3 tablespoon(s)
Garlic
1 clove(s), chopped
Rosemary, Fresh
1 teaspoon(s), finely chopped
Chilli flakes
½ teaspoon(s), level
Chickpeas, cooked
2 can(s), large, drained
Kale, cooked
100 g, thinly sliced
Basil, fresh
2 tablespoon(s), chopped
Lemon
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.
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