Ingredients
– 250 g pasta (fusilli or penne)
– 400 g canned chickpeas, rinsed and drained
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup fresh basil, chopped
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper, to taste
– Grated parmesan cheese, for topping (optional)
– Lemon zest, for garnish (optional)
Method
1. Cook the pasta according to package instructions until al dente. Drain and let it cool.
2. In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until mixed well.
4. Pour the dressing over the pasta salad and toss everything until it’s well coated.
5. Serve in bowls, and sprinkle with parmesan cheese and lemon zest if desired.
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