• 6servings
  • 50minutes
  • 462calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (500g) pack fusilli pasta

  2. 2 tablespoons extra virgin olive oil

  3. 75g (3 oz) oil-cured olives, pitted and chopped

  4. handful minced fresh oregano

  5. handful chopped fresh parsley

  6. 1 bunch spring onions, chopped

  7. 1 (400g) tin chickpeas, drained

  8. 4 tablespoons red wine vinegar

  9. 50g (2 oz) grated Parmesan cheese

  10. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.

  2. In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, spring onions and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool.

  3. In a large bowl, toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.


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