You’ll need a can of chickpeas, pasta, herbs and garlic, lemon juice and olive oil, and a handful of Parmesan cheese to complete in thirty minutes at most.

What you will need:

  • 1 tin of chickpeas (400g)
  • 1/4 of a cup of olive oil
  • 1 garlic, grated or crushed
  • half a spoonful of lemon juice
  • 1 teaspoon of salt
  • 500 g of farfalle pasta
  • 1/4 of a cup of olive oil
  • juice and zest of one lemon
  • 1/2 cup chopped parsley and basil
  • Salt and pepper
  • 1/2 cup fresh grated parmesan

How to make it:

  1. Prepare the chickpeas by combining the first five ingredients together in a shallow bowl. For best flavor, let it marinate for 8 hours or overnight. If you don’t have time, just leave them in the bowl until you prepare the pasta.
  2. Cook the pasta according to package directions. Drain. While the pasta is hot, toss in the marinated chickpeas and let them cool together.
  3. Add a little more olive oil. Add the lemon juice, zest and herbs. Salt and pepper. Add the parmesan last so it doesn’t melt. Serve hot, cold or room temperature with extra lemon, parmesan and herbs.