|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|
|0 pieces piece||Cucumbers Cucumber|
|150 g g||Feta Cheese Feta Cheese|
|0 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
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.