Roasted Chickpea and Vegetable Pasta Salad
Ingredients
- 400g tinned drained chickpeas
- 200g tomatoes
- 1 tsp dried basil
- 1 tsp thyme
- 1 tsp dried sage
- Broccolini
- 100g cooked pasta
- 1 tsp extra virgin olive oil
- Salt and black pepper to taste
Preparation
Roast the chickpeas, tomatoes, basil, thyme, and sage at 180°C for 20 minutes.
Slightly mash the tomatoes.
Add the broccolini to the tray, coat everything with olive oil, salt, and pepper, and roast for another 5 minutes.
Add the cooked pasta and mix together to serve.
