Pasta and chickpeas salad

 Summer days are coming to an end and all I want to do is soak up the sun and splish-splash in the pool. But a girl's gotta eat too! Easy, lazy summer days call for easy, breezy lunches, and this particular salad perfectly fits the script. Whip it up in minutes and spend your time catching those precious rays!

Ingredients (serves 4-6)
- 1 package 450 g farfalle pasta, boiled 'al dente' according to instructions on packaging then drained and quickly rinsed with cold water
- 1,5 cups chickpeas, boiled (or 1 can) and drained
- 2 tomatoes, sliced
- 1 small red onion, julienned
- a handful fresh parsley, coarsely chopped

- 1 garlic clove, mashed
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup/honey
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons extra virgin olive oil
- sea salt and pepper, to taste

Assemble the salad by combining the pasta with the chickpeas, tomatoes, onions and parsley and drizzle with the dressing. Enjoy!

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