Pasta and Chickpeas salad

  ” I always love salad recipes which I can make ahead and not have to bother about at the last minute. This one, tastes fabulous, with an interesting healthy mix of pasta and chickpea. The trick here is to mix the dressing when the pasta and chickpeas are still warm, as they absorb all the flavours of the dressing, yum …”



  • 2 cloves crushed garlic
  • 1 tsp mustard paste ( if you can fresh is the best)
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp water
  • 1/2 tsp salt (check salt level after adding all the ingredients)
  • 1 tsp red chilly flakes


  • 100 gms pasta
  • 2 tbsp sun dried tomato
  • 2 tbsp mozzarella cheese
  • 200 grams dry chickpeas (  canned about 440 gms)
  • 4 tbsp boiled corn kernels


  1. Blend all dressing ingredients till emulsified
  2. Cook the pasta in lots of boiling water till al-dente 
  3. Soak the sun dried tomatoes in warm water for 15 min and slice 
  4. Chop the mozzarella cheese into bite size peices
  5. If the chickpeas are dried, then soak overnight and boil, else use canned chickpeas as per instructions
  6. Mix all salad ingredients with the dressing, cover with cling film and chill for 1 hour


  • For best results pasta and chickpea should be still warm when mixed with the dressing

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