Prep time: 1-1.5 hours

What you need?

• Fusilli Pasta
• Chickpeas – boiled and roasted
• Cherry tomatoes – cut in halves, half fresh and half roasted
• Red peppers – cut in lengths, to be roasted
• Cucumbers – dice with skin, to be added fresh
• Feta cheese – crumbled
• Garlic 2-3 cloves – crushed
• Lemon zest
• Lemon juice
• Fresh cumin – roasted and ground
• Salt & Pepper
• Mint Leaves (or cilantro/coriander) – fresh

Step 1: Soak chickpeas in hot water for an hour. Pressure cook chickpeas in water and salt for 25-30 minutes and allow to cool down.

Step 2: Prepare Dressing: In a small bowl mix olive oil, crushed fresh garlic, lemon zest, lemon juice, salt, pepper, ground cumin and keep aside.

Step 3: Take a fistful of cooled down boiled chickpeas, half of cherry tomatoes, red bell peppers. To roast put them on an oven tray, sprinkle some of the dressing. Roast for 25 minutes in oven @ 180 degrees. Take out bell peppers and tomatoes after 10-12 minutes and let chickpeas roast for rest of the set time.

Step 4: Boil pasta – best if al dente, don’t over cook. Once cooked drizzle some olive oil and keep aside.

For best results you can prepare step 1/2/3/4 ahead of time – no more than 2-3 hours.

Last step to be done just before you serve

Step 5:
• Transfer Pasta, boiled chickpeas, fresh tomatoes in serving bowl and mix.
• Add half dressing and mix a bit more.
• Add crumbled feta, fresh mint and roasted veggies on top.
• Add remaining dressing.

Try this version if you fancy and let me know if you liked it! Even better, share a picture of your bowl!

Happy Eating!