There are those days when it is just too warm to eat a hot meal. In my area, the past few days have been like that. But, as we all have to eat, no matter what, I find this lukewarm summer pasta salad with chickpeas is a great option.
The first (few) of such warm days is no problem. I’d happily munch on a cold salad of all fresh veggies and maybe some cheese and such. But at some point your body starts asking for something more, you know that feeling? Like when you really crave something baked or cooked, some wholesome, savoury flavours. Well, that is where this lukewarm summer pasta salad comes in!
It has everything you might need: a bunch of fresh veggies, roasted chickpeas for protein and wholegrain pasta to add some good carbs and keep you feeling satisfied for a long time. And it comes together with minimum effort and stress, all designed to help you stay cool.
Lukewarm Summer Pasta Salad (makes 2 large or 3 smaller portions)
- 1 bell pepper
- 1 zucchini
- 2 tomatoes (left out in the pictures because I forgot to buy them…)
- 1 can of chickpeas (290 grams)
- 160 grams of wholegrain pasta (adjust the amount to your own wishes/hunger)
- 1 tablespoon of high quality olive oil
- a pinch of saltFor the honey-balsamic dressing:
- 1 teaspoon of clear honey
- 1 teaspoon of balsamic vinager
- 2 teaspoons of (high quality!) olive oil
- Pre-heat the oven to a 160 degrees (convection).
- Rinse the chickpeas, then mix them with the tablespoon of olive oil and a pinch of salt. Spread them out on a baking tray and place in the oven. Set a timer to 40 minutes or watch the time yourself.
- Take your time to tidy up the kitchen and do other stuff, while you wait for the chickpeas to roast a bit.
- After around twenty minutes, you should take the chickpeas out of the oven, give them a good stir and put them back in the oven.
- When you have put the chickpeas back in, it is time to prepare the rest of the salad. Bring water to a boil and then cook the pasta.
- Meanwhile, chop up the zucchini and bell pepper, heat a skillet with some oil over medium heat and gently roast the veggies.
- While the veggies are roasting and the pasta cooking, chop up the tomatoes and prepare the dressing. For the dressing, mix the last three ingredients on the list in a small cup and set aside.
- Now you have to start assembling the salad. Whenever one of the things on the stove is done, transfer them to a large bowl. It doesn’t really matter what is ready first, as long as you get everything together in the end.
- Mix in the tomatoes, they will warm up a bit from the rest in a moment. And place the bowl on your table.
- Serve the chickpeas separately, as you want them to remain nice and firm and a bit crisp.
- Top the salad with some dressing and a few spoonfuls of chickpeas. Enjoy!
What is your go-to meal on very hot days?