Mediterranean Pasta Salad

GF, DF*, VE* - serves 4

INGREDIENTS:

• 200g Chickpea pasta or any gluten free pasta (can use normal as well)

• 1 can chickpeas, drained and rinsed

• 1 tsp dried oregano

• Salt and pepper

• 2 cups diced cucumber

• 250g cherry tomatoes, halved

• 1/2 cup pitted Kalamata olives

• 1/4 red onion, diced

• 3 cups spinach

• 70 - 80g Goats cheese/feta/vegan feta* to top

• Balsamic vinegar to drizzle over

METHOD:

1. Cook pasta according to packet instructions.

2. While this cooks, add the chickpeas, oregano and a drizzle of olive oil to a heated frypan. Add a good pinch of salt and pepper and cook for 6 minutes stirring occasionally.

   Once cooked, set aside.

3. Once the pasta is cooked, drain and drizzle over a little EVOO to stop the pasta sticking and let cool.

4. In a large salad bowl add all the other ingredients.

5. Add in the chickpeas and pasta.

6. Add a drizzle of balsamic vinegar (not too much as it can be quite strong).

7. Mix everything together and serve straight away.

*If not eating straight away, hold off on the balsamic until you are ready.