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Chickpea pasta salad

  • 400 g Zucchini, chopped
  • 600 g Cooked Chickpeas, rinsed
  • 1 T Olive Oil
  • Medium-Grain Salt
  • Black Peppercorn, ground
  • 400 g Dry Fusilli Pasta, cooked
  • 300 g Reserved Pasta Water
  • 3 T Pesto
  • 200 g Goat Cheese, crumbled
  1. Cook zucchini and beans. Heat olive oil over medium heat. Cook zucchini, stirring continuously, 3 minutes until softened. Add chickpeas, salt, and pepper, and cook another 5 minutes until evenly heated.
  2. Make sauce. In a second vessel, stir to combine cooked noodles, reserved water, and pesto.
  3. Mix all ingredients together.
  4. Chill.
  5. Season to taste and serve.

  1. Evans, Pete. Essen mit Freunden: 100 Rezepte für draußen und drinnen. 2013. 48-9. ↩