Penne Pasta Salad with Roasted Chickpeas & Paprika
This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.
Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Mediterranean, Middle Eastern
This pasta salad recipes makes the perfect lunch time meal for those hot summer days. Fresh, lemony, delightful! Make it gluten free bu using La Veneziane's delicious gluten free corn penne.
1 tin (400g) chickpeas
1 tbsp paprika
400 g Le Veneziane Penne Rigatte
150 ml Extra virgin olive oil
20 g fresh basil
1 tsp White wine vinegar
1/2 head iceberg lettuce
1 whole red onion
10 Cherry tomatoes
salt & pepper (to taste)
1 generous squeeze Lemon (optional)
For the chickpeas:
Heat the oven to 200 degrees Celsius
Drain the Chickpeas and toss with olive oil and paprika powder.
Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
For the pasta salad:
Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
Boil the pasta and drain.
Pour the basil dressing over the warm pasta, add salt and pepper.
Add lettuce, tomatoes and Chickpeas and mix it all together.
Add a squeeze of fresh lemon juice to finish!