Mediterranean chickpea pasta Salad

Ingredients

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Olives

  Ripe, canned (small-extra large)

  30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  400g

• Onions

  Sweet, raw

  150g

• Lemon juice

  Raw

  ¼ cup or 61g

• Vinegar

  Cider

  3 tbsp or 45g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Honey

  1 tbsp or 21g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Whole Wheat Penne Pasta

  Hannaford

  230g

• Courgette

  Raw, with skin - Sainsbury's

  250g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Sun-dried tomatoes

  30g

Directions

1. Prepare quinoa as per package directions.
2. Layer the ingredients into four jars evenly. Start with the quinoa, and then layer on the chopped cucumber, tomatoes, olives, chickpeas, red onion, and parsley. Secure with a lid, and refrigerate.
3. For the dressing, combine the last seven ingredients (shallot through pepper) in a small mason jar and shake until well combined. When you’re ready to eat, drizzle the dressing among the salad mason jars, put the lid on, and shake them up a bit to distribute.
4. Store in the refrigerator for up to four days.
5. Enjoy!

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