Courgette, chickpea & pasta salad
Total Time
25 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g dried farfalle pasta, or a similar-sized shape of your choice
- 2 courgettes
- olive oil
- 1 bunch of spring onions
- ½ a fresh red chilli
- ½ a bunch of fresh mint or basil (15g)
- 1 lemon
- 1 x 400g tin of chickpeas
- 50g feta cheese
How would you rate this recipe?
Preparation
Step 1
Cook the pasta in a large pan of salted water according to packet instructions. Drain, and leave to cool.
Step 2
Place a large griddle pan on a high heat. Thinly slice the courgettes lengthways, rub with a little olive oil, and chargrill for 1 to 2 minutes on each side, or until tender (you may need to do this in batches). These will keep perfectly if covered in the fridge overnight.
Step 3
Wash, trim and finely slice the spring onions and chilli (deseed, if you like), then place on a serving platter. Roughly chop the herb leaves and add to the mix, keeping any small, pretty leaves aside for later.
Step 4
Halve the lemon and squeeze over the juice along with 1 tablespoon of olive oil. Drain and scatter over the chickpeas, the grilled courgette and the cooled pasta. Season to perfection, and toss everything together.
Step 5
Crumble over the feta cheese, sprinkle over the reserved herb leaves, and serve.
Step 6
Save recipe for the next time?
