Roasted Chickpea and Tomato Salad with Broccolini
Ingredients
- 400g tinned drained chickpeas
- 200g tomatoes
- 1 tsp dried basil
- 1 tsp thyme
- 1 tsp dried sage
- 100g cooked pasta
- 1 tsp extra virgin olive oil
- Generous pinch salt
- Black pepper to taste
Preparation
Cook the pasta according to package instructions.
Roast the chickpeas, tomatoes, and herbs together for 20 minutes at 180°C, then slightly mash the tomatoes.
Add the Tenderstem broccolini to the tray, coat everything with olive oil, salt, and pepper, and roast for a further 5 minutes.
Add the cooked pasta and mix everything together to make a pasta salad.
