Ingredients
For the Pasta Salad
- 570g chickpeas
- handful of olives
- 2 big handfuls of rocket
- 1 jar roasted red peppers
- 1 pack all plants High Protein Rigatoni
- Good Drizzle of Olive Oil
- Flakey Sea Salt & Black Pepper
- big handful of basil, chopped - keep leaves whole if small enough
- 2 garlic gloves, peeled
Red Pesto Dressing
- Good Drizzle of Olive Oil
- Flakey Sea Salt & Black Pepper
- 1 heaped tablespoon of all plants Sundried Red Tomato Pesto
- Juice of 1/2 lemon
Method
- Cook the pasta in boiling water for 6-8 minutes. Once cooked, rinse under cold water to cool and set aside.
- Roast the chickpeas: Toss the chickpeas and garlic cloves with olive oil, salt, and pepper. Roast in the air fryer or oven until crispy and golden.
- Make the dressing: Mix the red pesto, lemon juice, olive oil, salt & pepper. Mash in the cooked garlic from the roasted chickpea tray.
- ssemble the salad: In a big bowl, toss the cooled pasta, roasted chickpeas, chopped basil, peppers, rocket, and olives.
- Toss the dressing through just before serving and enjoy!
