Lemon Basil Chickpea Pasta Salad

It’s quick, easy to make and full of flavor, perfect for a light lunch or a refreshing side. Tossed with tender pasta, hearty chickpeas, and fragrant basil, it’s enhanced by the zesty brightness of lemon, a touch of grated parmesan, and a hint of spice from chili flakes and cumin.

A splash of olive oil and pasta water ties it all together, making this salad a deliciously satisfying meal that’s quick and easy to prepare. Enjoy!

Ingredients

• 3 cups cooked pasta I used pigtails, but bowtie would look great as well
• 1 can cooked chickpeas
• 1 ½ cups coarsely chopped fresh basil
• ½ cup grated parmesan
• zest of 1 lemon
• juice from half lemon
• ¼ cup pasta water
• 1 clove garlic grated
• ½ teaspoon freshly grated nutmeg
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili flakes
• 1 teaspoon salt

Instructions

• Preheat the oven to 200 degrees Celsius/ 390° F.
• In a baking tray place the chickpeas (no juice) with the salt, 1 tablespoon olive oil, cumin and chili flakes. Bake for about 20-25 mins.
• In a jug mix the parmesan, pasta water, 1 tablespoon olive oil, lemon zest, lemon juice, nutmeg and garlic. Mix well and pour over the cooked pasta. Add the chopped basil and the roasted chickpeas leaving a few to sprinkle on top.
• Serve warm of cold.