1can (15 oz)(230grams)chickpeasor 1½ cups of cooked chickpeas (drained)
1½cups(250grams)cherry tomatoes
1½cups(200grams)cucumber
½cup(50grams)olives
⅓cup(50grams)red onion
½cup(80grams)canned corn
½cup(15)parsley
1ripeavocadooptional
For the dressing
4tablespoons(55grams)extra virgin olive oil
2tablespoons(30grams)lemon juicesub apple cider vinegar
1tablespoon(15grams)mustard
1tablespoon(15grams)maple syrupsub honey
¾teaspoonsalt
¼teaspoonblack pepper
1teaspoonground cuminoptional
½teaspoongarlic powderoptional
Cook the pasta in plenty of salted boiling water. When "al dente" drain it and cool it down under cold water to prevent the pasta from overcooking.
Addall dressing ingredients to a small jar. Close and shake until well combined.Alternatively, you can make the dressing by whisking the ingredients in a bowl.
To a large serving bowl, add:Drained and rinsed chickpeas and canned cornkernels.Diced cucumber (we keep the peel on).Halved cherry tomatoes and olives.Finely chopped onion and parsley.
Add the cooked pasta to the bowl. Pour the dressing, mix well, taste, adjust for salt, and serve.To make chickpea pasta salad extra creamy add a dicedavocado shortly before serving.