Cold wholewheat pasta with chickpeas, peppers and olives

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Cooked chickpeas100 g
• Bell peppers150 g
• Black olives6
• Cherry tomatoes80 g
• Basil4 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta. Meanwhile, wash the peppers, remove the seeds and pith and cut them into wide strips.
2. Heat a griddle well over medium-high heat and grill the peppers for 8 minutes, turning, until soft and lightly charred; slice them into thin strips.
3. When the water boils, salt it and cook the wholemeal pasta for the time on the packet, usually 10–12 minutes, until al dente. Drain and rinse under cold water to stop the cooking and keep it from sticking.
4. Drain and rinse the chickpeas; halve the cherry tomatoes.
5. Combine the pasta, chickpeas, peppers, black olives and tomatoes and dress with the oil, oregano, a pinch of salt and torn basil.