Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (130g) English cucumber, diced
  • 1 cup (150g) red bell pepper, finely diced
  • 1/4 cup (15g) red onion, finely minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1–2 minutes less than the package instructions. Drain in a colander and immediately rinse with cold water.
  2. In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, maple syrup, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture looks opaque and unified.
  3. In a large mixing bowl, combine the cooled pasta, chickpeas, tomatoes, cucumber, bell pepper, and red onion. Pour the dressing over the top and toss gently with a large spoon until every noodle is glossy. Fold in the fresh parsley last.