Pasta Salad with Marinated Chickpeas and Herbs

75 min · Easy · Serves 1

599 kcal per serving · 17g protein

A super fresh, summery pasta salad packed with tangy marinated chickpeas, lots of herbs, garlic, and a hit of lemon. Perfect as a main or a versatile side.

Ingredients

• 1 can Chickpeas
• 80 g Farfalle pasta
• 10 g Parmesan cheese
• Lemon × 1
• 8 g Fresh parsley & basil
• 1 g Black pepper
• 15 ml Olive oil
• 1 clove Garlic
• 2 g Salt
• 60 g Cherry tomatoes
• Red onion × 1
• 50 g Cucumber
• 20 g Kalamata olives

Method

1. Marinate Chickpeas

   

   In a bowl, combine chickpeas, the olive oil, garlic paste, lemon juice, and salt. Marinate while you prep the rest of the dish, at least 30 minutes.

2. Cook Pasta

   

   Cook farfalle in a large pot of boiling water according to package directions. While still hot, toss with the marinated chickpeas.

3. Add more olive oil if

   

   Add more olive oil if needed, plus lemon zest, juice, and freshly chopped herbs.

4. Toss in halved cherry tomatoes

   

   Toss in halved cherry tomatoes, thinly sliced red onion, diced cucumber, and the olives. Season with salt and pepper.

5. Finish

   

   Stir in grated parmesan cheese last so it gently melts without disappearing. Serve warm, cold, or at room temp.