Chickpea Ditalini Pasta Salad

Serves: 4

Preparation time : 30 minutes

Ingredients

1/2 pack ditalini pasta

2 Red Onions - thinly sliced

2 1/2 cloves of garlic - finely chopped

1 Jalepeno

1 Red Jalepeno

2 cans of garbanzos chickpea

2 green chillis

1/2 cup lemon juice

1 large Tomato - thinly sliced

1/4 the cup of Panner - small cubes

12 olives - thinly sliced

1/6th cup of jack cheese

shreded mozrella,cheddar for dressing

chopped corriander (chinese cylanthro) - little bit

organo

salt

black peper

Method:

1) Boil 6 cups of water with 2 tea spoons of salt. Add 1/2 packet of ditalli pasta to boiling water for 9 minutes. Once done, drain water and wash pasta in cold water. Keep aside - let the water drain through. Add extra virgin olive oil to prevent pasta from sticking.

2) Meanwhile, wash chickpeas in cold water

3) Add was wahsed chickpeas, paneer, cheese, red jalepeno, green halepeno, olives and let it marinade in lemon, salt, black peper, EVOO while water and pasta boils. - approx 25 minutes

4) Heat 1 tb sp of oil in a frying pan - saute onion and garlic until golden brown

5) Bring pasta in to the mixing bowl, add the marinaded mixture, add sauted onion and garlic. Mix add salt and black peper.

6) Bring the contents to serving bowl - dress it with tomatos, green chillies, corriander and shredded cheese and serve.

You can add bread crums or kurkure to bring some crunchyness to the salad. Very filling and nutritous.

Variations : can add ranch or any other ready made dressing to suit to taste.

Courtsey : Created by Me - one of the very originals