Pasta salad with chickpeas, peppers and spinach

This cold pasta salad is perfect on a warm summer day when all you want to do is enjoy the beautiful weather and not spend much time preparing a meal. I had soaked the chickpeas overnight and boiled them the following day, but using canned chickpeas is fine too.

Ingredients (serves 4-6)
- 1 package farfalle (or other pasta of your choice)
- 1 cup boiled chickpeas, drained
- 1 large yellow pepper, cut into bite size pieces
- 1 large red pepper, cut into bite size pieces
- 2 cups baby spinach, washed
- 1/2 onion, minced
- 1 garlic clove, mashed
- 1 Tablespoon mint
- 3 Tablespoons red wine vinegar
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Boil the pasta 'al dente' according to the instructions on the packaging, drain, rinse with cold water then allow to drain completely and place in a large bowl. Add the remaining ingredients, toss to combine, taste and adjust seasonings. Enjoy!

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