Cold chickpea pasta with zucchini, mint and feta

Ingredients

For 1 serving

• Chickpea pasta75 g
• Zucchini180 g
• Feta50 g
• Mint4 g
• Cherry tomatoes80 g
• Lemon zest2 g
• Extra virgin olive oil8 g
• Black pepperto taste
• Saltto taste

Contains: lactose,

In season: May – September

Method

1. Bring a pan of water to the boil, add a pinch of salt and cook the chickpea pasta for the time on the packet (usually 6–8 minutes), until al dente; don't overdo it, as legume pasta breaks up easily.
2. Drain it, rinse under cold water to remove the excess starch and drain well.
3. Meanwhile wash and trim the courgettes and shave them into thin ribbons with a vegetable peeler; wash and halve the cherry tomatoes.
4. Combine the pasta, courgettes and tomatoes and dress with the oil, the grated lemon zest and some ground black pepper.
5. Finish with the crumbled feta and torn mint leaves.