Since publishing my last post (Vegetarian Chick Peas with Peppers on Pasta), the people around me who also have a soft spot for the meaty but delicate, iron-filled beans, have been telling me their favourite ways to use them.
Sarah, a fellow natural-food fan (or at least, is fascinated by the concept- getting around to actually living it out) mentioned this recipe to me. It is her own rendition of a chick pea pasta salad, and of course I had to try it out.
Because the ingredients and amounts are so versatile, (kinda like grandma's cooking: a little bit of this, a pinch of that...) I decided to leave the recipe as such. Play around with the ingredients that you like. Add what ever you think would go well and play around with it. Many recipes are simply starting points.
In case you were wondering...
Do chickpeas have any health benefits?
Chickpeas are indeed very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables.
Chickpeas also contain phytoestrogens which are weak plant versions of real oestrogen. There's evidence that these may modulate the body's own production of the hormone in a way that could lower the risk of breast cancer, and protect against osteoporosis.Ingredients:
Chick peas
Sun dried tomato pesto
White Albacore Tuna
sun dried tomatoes
lemon juice
salt and pepper (to taste)
tri-coloured vegi. fussili
Directions:
1. Cook pasta according to package directions and leave in the fridge to cool.
2. Combine dressing of pesto, lemon juice, salt and pepper. Toss in chick peas, sun dried tomatoes, tuna and chilled pasta noodles. And serve.
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