Chickpea and Rice Pasta Salad

Chickpeas and dressing

• 1 can chickpeas, drained
• 1 tbsp fresh ginger, minced
• 2 tbsp olive oil
  
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• salt
• fresh ground black pepper

Pasta

• 1 bag (approx 500g) rice pasta (penne or rotini)
• 1 tsp olive oil

Salad

• 1 cup broccoli florettes
• 1 cup cucumber, quartered and sliced
  
• 1/4 cup finely minced red onion
• 1 tomato, diced
• 1 cup mushrooms, sliced
  

1. Combine the ingredients for the chickpeas and dressing and let marinate in the fridge (overnight is best). Toss mixture occasionally to allow flavours to mix.
   
2. Cook pasta following the directions on the package, then drain with cold water, toss with 1 tsp olive oil and set aside.
3. Toss the pasta, salad, chickpeas and dressing.
   

(inspired by Gingery Marinated Chick Peas from The Moosewood Cookbook)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen