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Chickpea Summer Pasta Salad

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200 g g Pasta Pasta
400 g g Chickpeas Chickpeas
1 large large Red Pepper Red Pepper
Yellow Pepper Yellow Pepper
250 g g Cherry Tomatoes Cherry Tomatoes
(cut in half)
pieces piece Cucumbers Cucumber
150 g g Feta Cheese Feta Cheese
jars jar Black Olives Black Olives
1 large large Red Onions Red Onion
1 handfuls handful Parsley Parsley


4 tbsp tbsp Olive Oil Olive Oil
10 ml ml Apple cider Apple cider
1 dash dash Honey Honey

Chickpea Summer Pasta Salad

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15 min


By David Gillick


In a large pot of boiling water, cook the pasta for 10 minutes, drain and leave to cool.

In a large bowl, combine the chickpeas, peppers, tomatoes, cucumber, feta cheese, onion, olives, parsley and the pasta. For the dressing mix all ingredients in cup, add to the bowl and gently stir.

Serve straight away, or cover and place in the fridge, consumer within 2 days.